摘要:

Seven different types of starch based fat substitutes were used for the production of set‐style yogurt from reconstituted skimmed milk powder. The yogurt milks contained 14.0–15.8% total solids, 7.3–9.1% carbohydrates, 5.3–5.6% protein and 1.0–1.2% ash. The fat content of all the batches was 0.1% except the control (1.5%), which was made with anhydrous milk fat. Yogurts made with P‐Fibre 150 C and 285 F contained 0.5 and 1.1% fibre respectively. Decrease in whey syneresis and increase in firmness in all the yogurts were observed during 20 days' storage at 5°C. Yogurt made with P‐Fibre 150 C had the least amount of whey syneresis. Scanning electron microscopy and transmission electron microscopy revealed subtle differences in the microstructure of set‐style yogurts due to the different starch based fat substitute used. ‘Spikes’ and ‘hair’ like structures were evident around the casein micelles in the milk base. They were lightly stained when compared with the caseins. Their detection in the yogurt was very difficult and only P‐150 C and P‐285 F substitutes were visualized whereas the others could not be detected even when their concentration was increased to 5%. Yogurt made with Lycadex® 100 was more porous and had slightly larger void spaces filled with milk serum. The use of a higher concentration (5%) of fat substitutes increased the firmness, but impaired the flavour

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02612.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02613.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

The influence of lactation stage on susceptibility to mastitis infection in Friesian dairy cows was investigated. The cattle studied included third to fourth lactation cows and both summer and autumn calving groups of heifers. No increase in vulnerability to invasion by mastitis pathogens in recently calved cattle was demonstrated. Analysis of raw milk samples using ATP bioluminescence produced variation in results, suggesting that further work to develop the technique is required.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02614.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02615.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

This review forms the first part of a series of four articles which will consider factors affecting the shelf‐life of dairy products. In this report factors influencing the shelf‐life of raw milk and fresh products are highlighted. Potential methods of controlling bacterial growth are discussed in det

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02616.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

The throughput of commercial butter reworkers is too great for experimental work. A laboratory scale reworker was designed and constructed to enable quantitative investigation of the reworking process.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02617.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1996.tb02618.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY