Studies of skim milk yoghurt using some stabilizers
Abstract: The effect of using some stabilizers (Carboxymethyl cellulose CMC-at 0.06, 0.08 and 0.1, gelatin at 0.2, 0.4 and 0.6% ; and starch at 0.6, 0.8 and 1.0%) on the chemical, physical, microbiological and organoleptic properties of fat free yoghurt were conducted on fresh and at 3, 7, and 11 days-stored at 6±2°C . Results indicated that acidity, pH and acetaldehyde content of yoghurt were not clearly affected by any of the applied stabilizers at different levels. Curd tension was the highest for gelatin, followed by starch, then by CMC. However opposite trend was obtained for syneresis. Curd tension increased by increasing the level of each stabilizer, whereas syneresis decreased. Lactic acid bacteria, total count, mold and yeasts were not noticeably affected by the applied stabilizers at the levels used. Organoleptic properties were the highest when using gelatin, starch followed by CMC.
Publication year 2001
Pages 537-549
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
Country Egypt
City القاهرة
serial title Prouceeding 8. Egyptian Conference Dairy Science and Technology
Department Dairy Microbiology Research Department
Author(s) from ARC
Agris Categories Food processing and preservation
AGROVOC
TERMS		 Skim milk. Stabilizers. Yoghurt.
Publication Type Conference/Workshop
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