牛奶均质顺序和温度的变化对搅拌酸奶理化性质的影响。

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-01-01 Epub Date: 2022-11-14 DOI:10.1177/10820132221138827

Firuze Ergin, Ahmet Küçükçetin

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引用次数: 1

摘要

在本研究中，研究了牛奶的均质顺序(热处理前后)和均质温度(40、50和60℃)对搅拌酸奶理化性质的影响。搅拌酸奶是由均质后加热处理的牛奶和经过热处理后均质后在4℃下储存30天的牛奶制成的。热处理后均质乳生产的酸奶籽粒数、籽粒平均周长、视觉粗糙度、硬度、表观粘度、稠度系数均高于热处理前均质乳生产的酸奶，且随着均质温度的升高而升高。综上所述，本研究表明，通过改变牛奶的均质顺序和均质温度，可以改变酸奶的一些理化性质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt.

In this study, the effects of homogenization sequence (before or after heat treatment) and homogenization temperature (40, 50 and 60 °C) for milk were investigated on physicochemical properties of stirred yoghurt. Stirred yoghurts were produced from homogenized and subsequently heat-treated milks, and heat-treated and subsequently homogenized milks and stored at 4 °C for 30 days. Number of grains, mean perimeter of grains, visual roughness, firmness, apparent viscosity, consistency coefficient in yoghurts produced from homogenized milk after heat treatment were higher, compared to those in yoghurts produced from milk homogenized before heat treatment, and these increased when homogenization temperature increased. To conclude, this study showed that some physicochemical properties of yoghurt were changed, by altering homogenization sequence and homogenization temperature for milk.

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).