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STABILIZATION OF FROZEN GOAT MILK CONCENTRATES BY ENZYMATIC LACTOSE HYDROLYSIS.

Author(s) : GUY E. J.

Type of article: Article

Summary

FROZEN 3/1 AND 4/1 WHOLE GOAT'S MILK CONCENTRATES WERE STORED AT 259 K (-14 DEG C) FOR UP TO 10 MONTHS WITH MINIMAL CHANGES IN PHYSICAL STABILITY AND NO LOSS OF FLAVOUR QUALITY WHEN RECONSTITUTED. POST HEATING OF THE CONCENTRATES WAS NECESSARY FOR THEIR STABILITY BUT SLIGHTLY LOWERED THEIR HEDONIC FLAVOUR RATINGS. THESE STORED CONCENTRATES RESIST FREEZE-THAW CYCLING UP TO 3 TIMES WITHOUT ANY PHYSICAL DESTABILIZATION OR FURTHER CHANGE IN FLAVOUR SCORES.

Details

  • Original title: STABILIZATION OF FROZEN GOAT MILK CONCENTRATES BY ENZYMATIC LACTOSE HYDROLYSIS.
  • Record ID : 1982-2023
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 2; 1982.03-04; 423-428; 2 fig.; 8 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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