文章基本信息

标题：Researches on the Changes of Carbohydrates During the Production and Storage of Yoghurt
本地全文：下载
作者：Sibel Akalın ; Sıddık Gönç ; Harun Reşit Uysal 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this research the carbohydrate types and amounts of cow milk standardized to 12% solids non fat and 3% fat and yoghurts produced from standardize milks have been determined. Yoghurt samples have been taken at the end of 1., 2. and 3. hours of incubation and 1., 3. and 7. days of storage. The main carbohydrates found in the milk and yoghurt samples were a - and b -lactose, glukoz and galactose. a - and b -lactose rate of samples increased and glucose and galactose rates decreased from the beginning of incubation to the first day of storage. It means that the lactose fermentation has been continued in the mentioned interval.