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PREDICTING THE KEEPING QUALITY OF NON-POSTCONTAMINATED YOGURT AT 281 K (8 DEG C), BY MEANS OF OBJECTIVE TESTS.

Author(s) : WAES G., MOERMANS R.

Type of article: Article

Summary

YOGURT SAMPLES WERE PREPARED WITH 20 COMMERCIAL CULTURES, 9 CHEMICAL PARAMETERS DETERMINED AND ORGANOLEPTIC MEASUREMENTS BEING MADE AFTER 1 DAY AT 274 K (1 DEG C). AFTER 21 DAYS AT 281 K FURTHER ORGANOLEPTIC MEASUREMENTS WERE MADE. A REGRESSION ANALYSIS WAS USED TO SEE IF A LINEAR RELATIONSHIP EXISTS BETWEEN THE VALUES OF THE DIFFERENT PARAMETERS DETERMINED AT 274 K ON THE FIRST DAY AND THE DIFFERENCE IN TASTE BETWEEN THE FIRST AND 21ST DAY. IF ALL 9 PARAMETERS ARE CONSIDERED THEY ONLY EXPLAIN 76.5% OF THE TASTE DIFFERENCE BETWEEN DAY 1 AND DAY 21. G.R.S.

Details

  • Original title: PREDICTING THE KEEPING QUALITY OF NON-POSTCONTAMINATED YOGURT AT 281 K (8 DEG C), BY MEANS OF OBJECTIVE TESTS.
  • Record ID : 1986-0716
  • Languages: English
  • Source: Bull. FIL-IDF - n. 179
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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