Utjecaj udjela mliječne masti i dodataka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta

master's thesis

• Title (english): Influence of milk fat ratio and whey powder addition on viscosity and sensory properties of drinkable yogurt
• Author: Matea Barjaktarić
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2011-12-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je ispitivan utjecaj udjela mliječne masti i dodatka sirutke u prahu na viskoznost i senzorska svojstva pitkog jogurta. Istraživanje je obuhvatilo 4 uzorka pitkog jogurta: 1,5% mliječne masti sa dodatkom obranog mlijeka u prahu (OMP), 1,5% mliječne masti sa dodatkom sirutke u prahu (SP), 3,2% mliječne masti sa dodatkom OMP i 3,2% mliječne masti sa dodatkom SP. OMP odnosno SP dodavano je u količini od 0,3%. Udio mliječne masti i vrsta dodatka (OMP ili SP) nisu utjecali na trajanje fermentacije. Uzorci sa 3,2% masti imali su veću viskoznost u odnosu na uzorke sa 1,5% masti. Uzorci sa dodatkom OMP imali su veću viskoznost u odnosu na uzorke sa dodatkom SP. Uzorci sa 3,2% udjelom masti dobili su bolje senzorske osjene u odnosu na uzorke sa 1,5% masti. Uzorci sa dodatkom SP dobili su bolje senzorske ocjene u odnosu na uzorke sa dodatkom OMP. Najbolju senzorsku ocjenu postigli su jogurti sa 3,2% mliječne masti i dodatkom SP.

Abstract (english)

This paper examined the impact of fat content and addition of whey powder on the viscosity and sensory properties of drinkable yogurt. The study included 4 samples drinkable yogurt: 1.5% milk fat, with the addition of skimmed milk powder (SMP), 1.5% milk fat, with the addition of whey powder (WP), 3.2% milk fat with the addition of SMP and 3,2% milk fat, with the addition of WP. SMP and WP been added in amounts of 0.3%. Fat content and type of supplement (SMP or WP) did not affect the duration of fermentation. Samples with 3.2% fat had higher viscosity than the samples with 1.5% fat. Samples with the addition of SMP had a higher viscosity than the samples with the addition of WP. Samples with 3.2% fat get better sensory evaluation compared to samples with 1.5% fat. Samples with the addition of WP gained a better sensory evaluation compared to samples with the addition of SMP. Best sensory evaluation scored yogurt with 3.2% milk fat and the addition of WP

• Keywords: mliječna mast; pitki jogurt; senzorika; sirutka u prahu; reologija
• Keywords (english): additives; fat; “drinking” yogurt; sensory analysis; rheology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:933012
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 10:12:41