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Sources of faults in manufacture of cultured milk products



Sources of faults in manufacture of cultured milk products



Lebensmitteltechnik 16(10): 522, 524, 527-528



Faults which can occur in the manufacture of cultured milk products are demonstrated by a series of detailed practical examples, relating to (i) effects of fat content, TS content, heating temp., homogenization temp. and pressure, cooling conditions and packaging temp. on the consistency of stirred or set yoghurt, (ii) effects of pH, heat treatment and homogenization pressure on stability of a yoghurt drink, (iii) effects of homogenization conditions on stability of a buttermilk drink, and (iv) effects of the proportion of quarg, NaCl content, pH and age of quarg on viscosity of mixed quarg/yoghurt products. It is shown that stabilizers cannot be more than a partial remedy for fundamental faults.

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