Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis
The texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic) type of liquids. At the same time, these products are viscoelastic systems, i.e. they are cap...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2001-04-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3509 |
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| author | Jovica Hardi Vedran Slačanac Mato Vlainić |
| author_facet | Jovica Hardi Vedran Slačanac Mato Vlainić |
| author_sort | Jovica Hardi |
| collection | DOAJ |
| description | The texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic) type of liquids. At the same time, these products are viscoelastic systems, i.e. they are capable of texture renewal after applied deformation. Complex analysis of some of the properties is essentional for the system description . The aim of the present work was to completely describe the texture of fermented milk beverages . Three basic parameters were taken into consideration: structure, hardness (consistency) and stability of the curd. The description model of these three parameters was applied on the basis of the experimental results obteined. Results obtained by present model were compared with the results of sensory analysis. Influence of milk fat content and skimmed milk powder addition on acidophilus milk texture quality was also examined using this model. It was shawn that, by using this model – on the basis of instrumental and sensory analyses, a complete and objective determination of texture quality of the fermented milk beverages can be obtained. High degree of correlation between instrumental and sensory results (r =0.8975) is obtained results of this work indicated that both factors (milk fat content and skimmed milk powder addition) had an influence on texture quality. Samples with higher milk fat content had a better texture properties in comparsion with low fat content samples. Texture of all examined samples was improved by increasing skimmed milk powder content. Optimal amounts of skimmed milk powder addition with regard to milk fat content, in milk, is determined using the proposed model. |
| format | Article |
| id | doaj-art-d4ccd0627e4c44958d616db36056a452 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2001-04-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-d4ccd0627e4c44958d616db36056a4522025-08-20T02:03:59ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252001-04-0151291104Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysisJovica HardiVedran SlačanacMato VlainićThe texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic) type of liquids. At the same time, these products are viscoelastic systems, i.e. they are capable of texture renewal after applied deformation. Complex analysis of some of the properties is essentional for the system description . The aim of the present work was to completely describe the texture of fermented milk beverages . Three basic parameters were taken into consideration: structure, hardness (consistency) and stability of the curd. The description model of these three parameters was applied on the basis of the experimental results obteined. Results obtained by present model were compared with the results of sensory analysis. Influence of milk fat content and skimmed milk powder addition on acidophilus milk texture quality was also examined using this model. It was shawn that, by using this model – on the basis of instrumental and sensory analyses, a complete and objective determination of texture quality of the fermented milk beverages can be obtained. High degree of correlation between instrumental and sensory results (r =0.8975) is obtained results of this work indicated that both factors (milk fat content and skimmed milk powder addition) had an influence on texture quality. Samples with higher milk fat content had a better texture properties in comparsion with low fat content samples. Texture of all examined samples was improved by increasing skimmed milk powder content. Optimal amounts of skimmed milk powder addition with regard to milk fat content, in milk, is determined using the proposed model.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3509acidophilus milkinstrumental and sensory methodsquality estimationtexture of fermented milk beverages |
| spellingShingle | Jovica Hardi Vedran Slačanac Mato Vlainić Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis Mljekarstvo acidophilus milk instrumental and sensory methods quality estimation texture of fermented milk beverages |
| title | Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis |
| title_full | Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis |
| title_fullStr | Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis |
| title_full_unstemmed | Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis |
| title_short | Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis |
| title_sort | comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis |
| topic | acidophilus milk instrumental and sensory methods quality estimation texture of fermented milk beverages |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3509 |
| work_keys_str_mv | AT jovicahardi comparationofinstrumentalandsensorymethodsinfermentedmilkbeveragestexturequalityanalysis AT vedranslacanac comparationofinstrumentalandsensorymethodsinfermentedmilkbeveragestexturequalityanalysis AT matovlainic comparationofinstrumentalandsensorymethodsinfermentedmilkbeveragestexturequalityanalysis |