INFLUENCE OF THE COMPOSITION OF THE DRY DEPRESSED MILK BASIS AND TECHNOLOGICAL FEATURES OF TREATMENT OF THE RESTORED MILK RAW MATERIALS ON THE QUALITY AND ORGANOLEPTIC PARAMETERS OF YOGHURTS
Abstract
He article presents the results of studies of the influence of the composition of dry non-fat dairy base, pasteurization temperature of the reduced non-fat dairy base on the physic-chemical and organoleptic indicators of yoghurts made from the restored non-fat dairy base. It has been established that for the manufacture of yoghurts from reconstituted dairy bases, it is preferable to use dairy raw materials with high protein content and elevated pasteurization temperatures.
About the Authors
E. . Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
E. . Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
I. . Miklukh
Institute for Meat and Dairy Industry
Belarus
Belarus
S. . Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
O. . Soroko
Institute for Meat and Dairy Industry
Belarus
Belarus
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Review
For citations:
Dmitruk E., Efimova E., Miklukh I., Virina S., Soroko O. INFLUENCE OF THE COMPOSITION OF THE DRY DEPRESSED MILK BASIS AND TECHNOLOGICAL FEATURES OF TREATMENT OF THE RESTORED MILK RAW MATERIALS ON THE QUALITY AND ORGANOLEPTIC PARAMETERS OF YOGHURTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2018;(13):68-75. (In Russ.)
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