schliessen

Filtern

 

Bibliotheken

Physical Properties of Yoghurt During Storage at 4ºC

The purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1). Yoghurt starter was inoculated on 10% (w/v) of skim milk and 10% (w/v) of skim milk which c... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 February 2012, Vol.3(1), pp.52-58
Main Author: Abdul Manab
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: doaj_soai_doaj_org_article_d53f50b03e234ea4b3867df3ba9e627e
title: Physical Properties of Yoghurt During Storage at 4ºC
format: Article
creator:
  • Abdul Manab
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.3(1), pp.52-58
description: The purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1). Yoghurt starter was inoculated on 10% (w/v) of skim milk and 10% (w/v) of skim milk which contained 5% (w/v) of sucrose, incubated at 42ºC for 6 hours then storage at 4ºC for 30 days. The result showed that posacidification until 6 days storage, pH tend constant between 6 days and 30 days. Until 9 days texture tend constant, but after 9 days storage texture tend decreasing. Storage yogurt at 10˚C for 12 hours before 4˚C gave higher viscosity, viscosity tend constant until 30 days storage. Water Holding Capacity increasing until 6 days storage, after 6 days tend constant. Sineresis increasing until 6 days storage, after 6 days tend constant. It concluded that physical properties of yogurt gave a little changes on first week storage, after that tend constant until 30 days storage.   Keywords: yogurt, pH, Texture, Viscosity, Water Holding Capacity, Sineresis
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


@attributes
ID1157367630
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordidoai_doaj_org_article_d53f50b03e234ea4b3867df3ba9e627e
sourceiddoaj_s
recordidTN_doaj_soai_doaj_org_article_d53f50b03e234ea4b3867df3ba9e627e
sourcesystemOther
dbidDOA
display
typearticle
titlePhysical Properties of Yoghurt During Storage at 4ºC
creatorAbdul Manab
ispartofJurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.3(1), pp.52-58
identifierISSN: 1978-0303 ; E-ISSN: 2338-1620
descriptionThe purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1). Yoghurt starter was inoculated on 10% (w/v) of skim milk and 10% (w/v) of skim milk which contained 5% (w/v) of sucrose, incubated at 42ºC for 6 hours then storage at 4ºC for 30 days. The result showed that posacidification until 6 days storage, pH tend constant between 6 days and 30 days. Until 9 days texture tend constant, but after 9 days storage texture tend decreasing. Storage yogurt at 10˚C for 12 hours before 4˚C gave higher viscosity, viscosity tend constant until 30 days storage. Water Holding Capacity increasing until 6 days storage, after 6 days tend constant. Sineresis increasing until 6 days storage, after 6 days tend constant. It concluded that physical properties of yogurt gave a little changes on first week storage, after that tend constant until 30 days storage.   Keywords: yogurt, pH, Texture, Viscosity, Water Holding Capacity, Sineresis
languageind
oafree_for_read
sourceDirectory of Open Access Journals (DOAJ)
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
linktorsrc$$Uhttps://doaj.org/article/d53f50b03e234ea4b3867df3ba9e627e$$EView_full_text_in_DOAJ
search
creatorcontribAbdul Manab
titlePhysical Properties of Yoghurt During Storage at 4ºC
description

The purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1). Yoghurt starter was inoculated on 10% (w/v) of skim milk and 10% (w/v) of skim milk which contained 5% (w/v) of sucrose, incubated at 42ºC for 6 hours then storage at 4ºC for 30 days. The result showed that posacidification until 6 days storage, pH tend constant between 6 days and 30 days. Until 9 days texture tend constant, but after 9 days storage texture tend decreasing. Storage yogurt at 10˚C for 12 hours before 4˚C gave higher viscosity, viscosity tend constant until 30 days storage. Water Holding Capacity increasing until 6 days storage, after 6 days tend constant. Sineresis increasing until 6 days storage, after 6 days tend constant. It concluded that physical properties of yogurt gave a little changes on first week storage, after that tend constant until 30 days storage.   Keywords: yogurt, pH, Texture, Viscosity, Water Holding Capacity, Sineresis

general
0Indonesian
1University of Brawijaya
2Directory of Open Access Journals (DOAJ)
sourceiddoaj_s
recordiddoaj_soai_doaj_org_article_d53f50b03e234ea4b3867df3ba9e627e
issn
01978-0303
119780303
22338-1620
323381620
rsrctypearticle
creationdate2012
addtitleJurnal Ilmu dan Teknologi Hasil Ternak
searchscope
0doaj_full
1doaj1
scope
0doaj_full
1doaj1
lsr45$$EView_full_text_in_DOAJ
tmp01Directory of Open Access Journals (DOAJ)
tmp02DOA
startdate20120201
enddate20120201
lsr40Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.3 (1), pp.52-58
citationpf 52 pt 58 vol 3 issue 1
sort
titlePhysical Properties of Yoghurt During Storage at 4ºC
authorAbdul Manab
creationdate20120201
lso0120120201
facets
frbrgroupid8693270263251915074
frbrtype5
newrecords20190102
languageind
collectionDirectory of Open Access Journals (DOAJ)
prefilterarticles
rsrctypearticles
creatorcontribAbdul Manab
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
creationdate2012
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext_linktorsrc
addata
auAbdul Manab
atitlePhysical Properties of Yoghurt During Storage at 4ºC
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
risdate20120201
volume3
issue1
spage52
epage58
pages52-58
issn1978-0303
eissn2338-1620
formatjournal
genrearticle
ristypeJOUR
abstract

The purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1). Yoghurt starter was inoculated on 10% (w/v) of skim milk and 10% (w/v) of skim milk which contained 5% (w/v) of sucrose, incubated at 42ºC for 6 hours then storage at 4ºC for 30 days. The result showed that posacidification until 6 days storage, pH tend constant between 6 days and 30 days. Until 9 days texture tend constant, but after 9 days storage texture tend decreasing. Storage yogurt at 10˚C for 12 hours before 4˚C gave higher viscosity, viscosity tend constant until 30 days storage. Water Holding Capacity increasing until 6 days storage, after 6 days tend constant. Sineresis increasing until 6 days storage, after 6 days tend constant. It concluded that physical properties of yogurt gave a little changes on first week storage, after that tend constant until 30 days storage.   Keywords: yogurt, pH, Texture, Viscosity, Water Holding Capacity, Sineresis

pubUniversity of Brawijaya
urlhttps://doaj.org/article/d53f50b03e234ea4b3867df3ba9e627e
oafree_for_read
date2012-02-01