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YOGURT COOLING AND FREEZING.

[In Spanish. / En espagnol.]

Author(s) : ROMERO C., MORALES F. J., JIMENEZ PEREZ D.

Type of article: Article

Summary

THE AUTHORS SUMMARIZE THE MAIN FEATURES OF YOGURT PROCESSING. THEN THEY GIVE THE RESULTS OF TESTS ON STORAGE OF COOLED AND FROZEN YOGURT. THREE YOGURT TYPES WERE TESTED: YOGURT MADE OUT OF PLAIN MILK, MILK POWDER AND ULTRAFILTRATED MILK. REGARDING COOLED YOGURT, THE AUTHORS MENTION THE CHANGES IN PH, LACTIC ACID, LACTOSE, FAT AND ACETALDEHYDE CONTENT IN THE COURSE OF STORAGE (4 WEEKS) AT 273 OR 277 K (0 OR 4 DEG C). CONCERNING FROZEN YOGURT, THE SAME PARAMETERS WERE OBSERVED FOR 4 WEEKS AT 253 K (-20 DEG C) ; TWO ADDITIVES WERE USED: AGAR-AGAR AND STARCH. THE AUTHORS GIVE RECOMMENDATIONS FOR YOGURT FREEZING AND STORAGE. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1991-2194
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 18 - n. 211
  • Publication date: 1990/12
  • Document available for consultation in the library of the IIR headquarters only.

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