The aim of the study was to assess the dynamics of titrate acidity of yoghurt with an addition of cereal products during their further cold storage. A 10% or 30% addition of buckwheat, oat or barley groats steamed for 10 min was placed in the curd with pH 4.52 and 49.3°C. Introduction of 10% of groats to the curd resulted in a decrease of acidity by 7.4% (buckwheat groats), 11.1% (oat groats) and by 34.4% (barley groats). The higher the addition of groats, the bigger were the differences. At a 10% addition an increase in yoghurt acidity after 3-week storage was found when analysing samples with oat groats. Higher acidity than that after production was also recorded for yoghurts with a 30% addition of oat groats (D°SH = 3.65) and barley groats (D°SH = 12.47). After that time the lowest acidity was found for yoghurt with a 30% addition of buckwheat groats (33.9°SH). Yoghurts with barley groats were least stable during storage. The difference between the biggest and the smallest value was 20.02°SH (a 30% addition) and 4.93°SH (a 10% addition).
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_111.pdf
| MLA | Cais-Sokolińska, Dorota, et al. "Dynamika zmian kwasowości jogurtu z dodatkiem produktów zbożowych podczas chłodniczego przechowywania." Nauka Przyr. Technol. 3.4 (2009): #111. |
| APA | Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul (2009). Dynamika zmian kwasowości jogurtu z dodatkiem produktów zbożowych podczas chłodniczego przechowywania. Nauka Przyr. Technol. 3 (4), #111 |
| ISO 690 | CAIS-SOKOLIńSKA, Dorota, DANKóW, Romualda, PIKUL, Jan. Dynamika zmian kwasowości jogurtu z dodatkiem produktów zbożowych podczas chłodniczego przechowywania. Nauka Przyr. Technol., 2009, 3.4: #111. |
Dorota Cais-Sokolińska
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: cais@up.poznan.pl