文章基本信息

标题：A Study on The Losses of Dry Matters and Components Trough Attachment on the Cloth Bag and With Serum in Strained Yoghurt Production
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作者：Metin Atamer ; Atilla Yetişmeyen ; Erkan Ergül 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：1990
卷号：15
期号：1
出版社：Association of Food Technology, Turkey
摘要：In this study, recoveries in Torba and losses with yoghurt whey of the total solids and its components were investigated in Torba yoghurt production. The total solids of Torba yoghurts made from the yoghurts used as a raw material with different total solids, i.e. (A) 12.75%, (B) 14.06% and (C) 15.50% were found 24.67%, 23.11% and 22.58% respectively. Increasing the total solid contents of yoghurt decreased the recovery rate of total solids in Torba yoghurt. On the other hand, the losses with whey increased. The recovery rations of nitrogenous matters and mineral salts increased while the proportions of draining whey decreased. The recovery rations of nitrogenous matters were determined between 81.87% and 87.86% in Torba, and those of mineral salts, 43.11 %-48.51%. Also, 99% of the total fat was recovered in Torba.