اثرافزايش ماده جامد بدون چربي شير و كلريد كلسيم بر ويژگي هاي فيزيكو شيميايي و حسي ماست غليظ شده

Effect of increasing solids non-fat milk and calcium chloride in physicochemical and sensory properties concentrated yoghurt

Regarding many disadvantages of traditional method to produce concentrated yoghurt, several attempts have been done for mechanization of process in industrial scale. Using membrane systems especially ultra filtration is one of these methods. In this survey, method to produce direct concentrated yoghurt, fresh milk was concentrated to 19% SNF by ultra filtration method then diluted to 13 and 16 % SNF by adding skim milk. In these samples, Fat content was standardized to 5% and samples were incubated after inoculation with starter to reach acidity 1.6. Moreover the effect of adding calcium chloride in 0 and 0.01% levels was investigated. Results showed that characteristics such as incubation time, synersis, taste and texture score and adhesive force decreased by increasing SNF but firmness increased. Also adding calcium chloride didnʹt have any significant effect on measured characteristics.