Optimization of yogurt production using demineralized whey

dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:18:14Z
dc.date.accessioned2022-10-05T17:34:09Z
dc.date.available2014-05-27T11:18:14Z
dc.date.available2022-10-05T17:34:09Z
dc.date.created2014-05-27T11:18:14Z
dc.date.issued1997-07-01
dc.identifierJournal of Food Science, v. 62, n. 4, p. 846-850, 1997.
dc.identifier0022-1147
dc.identifierhttp://hdl.handle.net/11449/65134
dc.identifier10.1111/j.1365-2621.1997.tb15469.x
dc.identifier2-s2.0-0031447343
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3915089
dc.description.abstractThe effect of three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation time to reach pH 4.3, instrumental consistency and appearance, visual consistency and taste of the product were evaluated. Product consistency increased as mix treatment temperature increased and demineralized whey powder decreased. The powder had a stronger influence on instrumental consistency than did temperature. Appearance was better when whey powder was used at 1.4 to 1.6%. Visual consistency decreased as whey powder increased but addition of demineralized whey powder did not negatively affect yogurt flavor.
dc.languageeng
dc.relationJournal of Food Science
dc.relation2.018
dc.relation0,827
dc.rightsAcesso restrito
dc.sourceScopus
dc.subjectDemineralized whey
dc.subjectFermentation
dc.subjectLactic acid
dc.subjectSensory
dc.subjectYogurt
dc.subjectdemineralization
dc.subjectfermentation
dc.subjectwhey
dc.titleOptimization of yogurt production using demineralized whey
dc.typeArtigo


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