文章基本信息

标题：Manufacturing of Strained Yoghurt in Burdur
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作者：Seval Kırdar ; İlhan Gün
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2001
卷号：26
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this research, properties of strained yoghurt manufacturing process have been investigated in four plants (A, B, C, and D) at two different time periods (winter and summer). In the research, strained yoghurt manufacturing process has been investigated in plants. In raw milk samples, total solids were ranged between 10.79 - 11.82 % , fat ration 3 - 3.6 % , protein contents 2.19 - 3.8 % , lactose 3.41 - 5.41 % , ash contents 0.37 - 0.68 % and titratable acidity (as °SH) 5.92 - 7.86. Strained yoghurt samples total solids were ranged between 18.00 - 26.96 % , fat ration 6.0 -10.4 % , protein contents 4.46 - 9.22 % , lactose 4.06 - 8.65 % , ash contents 0.56 - 0.82 % and titratable acidity (as % LA) 1.43 -1.95 %. Strained yoghurt manufacturing process in plants total counts of samples ranged between 1,2x103 -1 x108 / g, mould and yeast ranged from 0 -3.85x105 / g, coliforms were 0 - 8 /g. While strained of yoghurt samples were not determined E. coli in winter, E. coli were obtained in a plant in summer. The technogical stages of strained yoghurt process were measured as follows: The raw milk was heat treated 85°C for 15 - 20 minutes and 95°C for 20 minutes, before previously day set yoghurt between rate of 1.5-5 % is used as starter. Incubation was realized 36-50°C in winter, 43-50°C in summer. Yoghurt is kept 15-40 hours at 4°C in refrigerated. The yoghurt in handling cloth bag was applied to filtered process approximate at 4-22°C for 24-48 hours. The product was then removed for the bag, added water and blended for 35-40 minutes in mixer. After packaging strained yoghurt was protected at 4°C.