The utilization of sokage ability (capillarity) of milk in dairy praxis. 1. Examination of yoghourt stability

The method of determination of milk capillarity for objective and rapid examination of yoghourt stability is described. Size of spot soaked yoghourt applicated on TLC plate of Alufol was proportionally dependent of free water content in product. Described method was equalized with method for yoghour...

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Bibliographic Details
Published inPol̕nohospodárstvo Vol. 45; no. 3
Main Authors Palo, V, Hrickova, J. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Chemicko-technologicka Fakulta)
Format Journal Article
LanguageSlovak
Published 1999
Subjects
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
CALIDAD
ORGANOLEPTIC ANALYSIS
QUALITE
QUALITY
YAOURT
YOGHURT
YOGUR
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Summary:The method of determination of milk capillarity for objective and rapid examination of yoghourt stability is described. Size of spot soaked yoghourt applicated on TLC plate of Alufol was proportionally dependent of free water content in product. Described method was equalized with method for yoghourt stability determination using slanting black glass plate and also with method frequently used for determination of whiping cream stability (application of sieve). Among above mentioned methods for determination of yoghourt stability and free water content a narrow relation was found
Bibliography:1999000591
Q04
ISSN:0551-3677