文章基本信息

标题：Effect of Homogenization Treatments of Milk Under Different Pressures on Quality of Ayran
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作者：Balkır Tamuçay Özünlü ; Celalettin Koçak
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：3
出版社：Association of Food Technology, Turkey
摘要：This study was conducted to determine effects of homogenization treatments under different pressures (150, 200 and 250 kg/cm2) on some physical, chemical, microbiological and sensory properties of ayran throughout the storage period of 1, 7 and 14 days. Whey separation of samples decreased while viscosity values increased with the increased homogenization pressure (P<0.05). It was identified that different homogenization pressures had no significant effects on chemical, microbiological and sensory properties of ayran samples (P>0.05).
关键词：Ayran; homogenization pressure; drinking yoghurt