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PREPARATION OF YOGURT FROM CONCENTRATED FROZEN SHEEP'S MILK.

[In Greek. / En grec.]

Author(s) : KEHAGIAS C.

Type of article: Article

Summary

ONE PART OF THE MILK WAS CONCENTRATED BY ULTRAFILTRATION, WHILE THE REST BY VACUUM EVAPORATOR. CONCENTRATED MILK WAS HELD AT 248K (-25 DEG C) FOR A PERIOD OF 9 MONTHS. THE MILK CONCENTRATED BY ULTRAFILTRATION WAS OXIDIZED LESS THAN THE OTHER MILK. THE TOTAL NUMBER OF MICRO-ORGANISMS AND THE WEIGHT OF THE PROTEIN PRECIPITATE REMAINED NEARLY THE SAME THROUGH THE STORAGE PERIOD. YOGURT WAS MADE AFTER DEFROSTING THE CONCENTRATES AND DILUTING THEM WITH DISTILLED WATER TO APPROXIMATELY 22% TOTAL SOLIDS. YOGURT MADE FROM ULTRAFILTRATED MILK WAS OF INFERIOR QUALITY DUE MAINLY TO THE DECREASED AMOUNT OF LACTOSE. ADDITION OF LACTOSE OR OF ULTRAFILTRATE IMPROVED THE QUALITY OF YOGURT. AT THE END OF THE STORAGE PERIOD THE YOGURT MADE FROM CONCENTRATED MILK BY VACUUM PRESENTED AN OXIDIZED FLAVOUR.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1982-0901
  • Languages: Greek
  • Publication date: 1981
  • Source: Source: Agric. Res.
    vol. 4; n. 1; 83-93; 2 fig.; 5 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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