English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/87831
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Characteristics of stirred low-fat yoghurt as affected by high pressure

AuthorsAncos, Begoña de ; Cano, M. Pilar ; Gómez, Rosario
KeywordsHigh pressure
Viscosity
Low-fat yoghurt
Issue Date2000
PublisherElsevier
CitationInternational Dairy Journal 10: 105- 111 (2000)
AbstractThe effects of high pressure on the physicochemical, chemical, microbiological and sensory characteristics of stirred low-fat yoghurt were studied. Laboratory-made yoghurts were treated at high pressure (100-400 MPa) for 15 min at 20°C. No significant changes in pH and total organic acids were observed after pressuring the yoghurt. Pressures over 200 MPa prevented post-acidification of the yoghurt during chilled storage. Pressurized yoghurts exhibited higher viscosity and amino acid contents than did the untreated controls, and the differences were maintained after chilled storage. High-pressure treatments at 300 and 400 MPa reduced the number of viable cells of lactobacilli to below the legal minimum permitted in many countries. Significant differences in sensory characteristics between untreated and pressurized yoghurts (200-300 MPa) were detected after chilled storage. (C) 2000 Elsevier Science Ltd.
URIhttp://hdl.handle.net/10261/87831
DOIhttp://dx.doi.org/10.1016/S0958-6946(00)00021-2
Identifiersdoi: 10.1016/S0958-6946(00)00021-2
issn: 0958-6946
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.