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INFLUENCE of CONCENTRATION of MILK SOLIDS ON FREEZE‐DRYING RATE of YOGHURT and ITS QUALITY 1
Author(s) -
SHARMA N.K.,
ARORA C.P.,
MITAL B.K.
Publication year - 1992
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1992.tb00151.x
Subject(s) - organoleptic , total dissolved solids , food science , chemistry , whole milk , yield (engineering) , taste , materials science , environmental engineering , engineering , metallurgy
An increase in milk solids in yoghurt from 14.7 to 20.4%, obtained by adding NFDM (2–8% wv) to whole cow milk enhances the yield of freeze‐dried yoghurt from 0.2196 to 0.3067 kg/(m 2 .h). A reduction of 25.8% in drying time per unit output occurs when the concentration of milk solids in yoghurt increases from 14.7 to 18.8%. A further increase in the solids concentration of yoghurt from 18.8 to 20.4% results in a 5.7% reduction in the drying time. Organoleptic evaluation showed that an increase in the milk solids to 18.8% enhances the acceptability of the product. A further increase in the level of milk solids imparts a chalky taste to the product.