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MANUFACTURE OF FROZEN YOGURT LIKE PRODUCT FROM SOYBEAN AND SKIM MILK/BUTTERMILK SOLIDS.

Author(s) : RAJASEKARAN M., RAJOR R. B.

Type of article: Article

Summary

A 50:50 SLURRY PREPARED BY GRINDING DEHULLED SOYABEANS WITH SKIM MILK WAS ADJUSTED TO 9, 11 AND 13% SERUM SOLIDS. AFTER HOMOGENIZATION, HEAT TREATMENT AND INCUBATION WITH LACTOBACILLUS BULGARICUS/STREPTOCOCCUS THERMOPHILUS TO A TITRATABLE ACIDITY OF 0.9%, THE YOGURT-TYPE PRODUCT WAS MIXED WITH 10, 12 OR 14% CANE SUGAR AND FROZEN. FLAVOUR SCORES WERE IN THE ORDER 10% HIGHER THAN 13% HIGHER THAN 9% RELATED TO THE LEVEL OF SERUM SOLIDS. ADDITION OF 0.3% GELATIN AS STABILIZER WAS PREFERABLE TO THAT OF 0. 3% SODIUM ALGINATE OR 0.3% STARCH, AND ADDITION OF 12% SUGAR WAS PREFERABLE TO 10 OR 14%. WHEN FLAVOURS WERE ADDED PINEAPPLE WAS THE MOST ACCEPTABLE ; SCORES WERE HIGHER WHEN SKIM MILK WAS REPLACED BY BUTTERMILK. (DAIRY SCI. ABSTR., GB., 52, N 2, 1990/02, 806.

Details

  • Original title: MANUFACTURE OF FROZEN YOGURT LIKE PRODUCT FROM SOYBEAN AND SKIM MILK/BUTTERMILK SOLIDS.
  • Record ID : 1990-1955
  • Languages: English
  • Source: Indian J. Dairy Sci. - vol. 42 - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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