文章基本信息

标题：Effect of Homogenization at Different Pressures on Certain Properties of Set Yoghurt
本地全文：下载
作者：Metin Atamer ; Zeliha Yıldırım ; Metin Yıldırım 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：1992
卷号：17
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, the effect of different homogenization pressures on coagulum stability of set yoghurt was investigated. For this purpose, milk samples were homogenized under the pressures of 0 (unhomogenized), 50, 100, 150, 200, 250 and 300 kg/cm² and they were used for yoghurt manufactured and then, consistency, viscosity were determined in these samples. From the result of analysis, it was found that consistency and viscosity increased with increasing homogenization pressure. Correlation coefficients between consistency, viscosity and homogenization pressure were found –0.983 and +0.987 respectively. Regression coefficients between above mentioned properties were also determined –0.216, +2.36 respectively.