Effect of milk heat treatment on yoghurt quality

Authors

  • W.M.C. Araújo Universidade Federal de Pernambuco; Departamento de Nutrição
  • J.G.B. Caruso Universidade de São Paulo; E.S.A.Luiz de Queiroz; Departamento de Tecnologia Rural
  • A.J.de Oliveira Universidade de São Paulo; E.S.A.Luiz de Queiroz; Departamento de Tecnologia Rural

DOI:

https://doi.org/10.1590/S0071-12761989000100014

Keywords:

milk, heat treatment, yoghurt

Abstract

Effect of milk treatment on yoghurt quality was investigated by heating the milk in water bath at 65°C for 30 min., 75°C for 10, 20 and 30 min. and 85°C for 10, 20 and 30 min. Yoghurt quality was evaluated by a ten trained panelists using a hedonic scale from 0 to 6. The panelists were asked to judge flavor and consistence of the product. The statistical analysis of the results showed a significant preference for the product made from milk heat-treated at 85°C for 30 minutes, although the products made from milk heated at 75°C for 10, 20 and 30 minutes had pH and titratable acidity as desired.

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Published

1989-01-01

Issue

Vol. 46 No. 1 (1989)

Section

Articles

How to Cite

Araújo, W., Caruso, J., & Oliveira, A. (1989). Effect of milk heat treatment on yoghurt quality . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 46(1), 201-214. https://doi.org/10.1590/S0071-12761989000100014