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Properties of yoghurts made from whole ewe's milk treated by high hydrostatic pressure.

Author(s) : FERRAGUT V., MARTINEZ V. M., TRUJILLO A. J., et al.

Type of article: Article

Summary

Ewe's milk yoghurts were elaborated from high-pressure treated (HPP) milk at different combinations of temperature and pressure (10, 25, and 55 °C; 200, 350, 500 MPa for 15 min), from heated milk (HT) (95 °C, 5 min) and from pasteurized milk (control) (70 °C, 10 min). Gel formation, yoghurt firmness and syneresis were evaluated. Yoghurt evolution in storage at 4 °C for 20 days showed a good stability in terms of firmness in all treatments but water retention was only maintained in HPP yoghurts.

Details

  • Original title: Properties of yoghurts made from whole ewe's milk treated by high hydrostatic pressure.
  • Record ID : 2001-1489
  • Languages: English
  • Source: Milchwissenschaft - vol. 55 - n. 5
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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