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EFFECT OF VARIOUS HUMECTANTS AND WATER ACTIVITY ON PROTEOLYSIS, YEAST AND MOULD GROWTH AND SHELF LIFE DURING COLD STORAGE OF YOGURT.

Author(s) : LACROIX C., LACHANCE O.

Type of article: Article

Summary

EFFECT OF THE ADDITION OF SODIUM HYDROXIDE (0.4 AND 8%), SUCROSE (0, 7.5 OR 15%), SORBITOL (7.5 AND 15%) AND A WATER ACTIVITY RANGING FROM 0.974 AND 0.978, ON THE MICROFLORA AND PROTEOLYSIS OF YOGURTS STORED AT 279 K (6 DEG C). LINEAR RELATIONS ARE ESTABLISHED BETWEEN THE WATER ACTIVITY, THE HUMECTANT CONTENT AND STORAGE LIFE. APPLICATION TO OPTIMIZATION OF THE SHELF LIFE OF YOGURTS. (Bibliogr. int. CDIUPA, FR., 90-263753.

Details

  • Original title: EFFECT OF VARIOUS HUMECTANTS AND WATER ACTIVITY ON PROTEOLYSIS, YEAST AND MOULD GROWTH AND SHELF LIFE DURING COLD STORAGE OF YOGURT.
  • Record ID : 1991-1247
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 23 - n. 2-3
  • Publication date: 1990

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