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Nitrates content changes in yogurt and kefir.

[In Polish. / En polonais.]

Author(s) : STEINKA I., PRZYBYLOWSKI P.

Type of article: Article

Summary

Yogurt and kefir were made from milk containing 5, 10, 15 mg nitrate/dm3. In yogurt a steady level of nitrate during formation of curd was observed; it decreased in water phase during ripening and increased back to the initial level during storage at a temperature of 4-6 deg C for 24 hours. In kefir, during formation of curd and storage, the contents of nitrates in water phase were decreased by 3.4-3.9 mg nitrate/dm3. Changes in nitrate ion content in water in the proteinaceous phase of yogurt and kefir were not dependent on nitrate concentration in the material itself but on the rate and degree of souring of milk.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1994-1661
  • Languages: Polish
  • Source: Przemysl Spozywczy - n. 47
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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