Physical and microbiological properties of yoghurt powder produced by refractance window drying
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The present study aimed to determine the effect of refractance window (RW) drying comparatively with freeze drying on some physical properties and microbiological properties of yoghurt powder. Physical properties of yoghurt powders obtained by RW drying were generally better than those of yoghurt powders obtained by freeze drying except for colour properties. RW drying caused reduction in the counts of yoghurt bacteria during drying, and this reduction increased as the drying temperature increased. Spreading thickness did not play a critical role on the viability of yoghurt bacteria in dried samples. The viability of yoghurt bacteria in yoghurt powders was observed during 90 days of storage at 4 degrees C. At the end of storage period, the survival of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the yoghurt powders produced by RW drying at 50 degrees C was higher than those produced by RW drying at 60 degrees C and 70 degrees C. (C) 2018 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
[Keyword Not Available]
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
85
