Work

Milk Urea Dynamics during its Transformation into Yogurt

Year: 2011

Type: article

Abstract: The purpose of our work was to evaluate in what measure milk urea concentration stays in processed yogurt and in what measure urea dose influences its quality. We added known amounts of urea into milk destined to yogurt processing in order to obtain probes with concentrations from 0,5 to 28 mg/ 100 ml milk. Obtained results lead us to the conclusion that milk urea decreases dramatically until the finishing of the process of milk coagulation and its transformation into yogurt. All probes which contained higher amounts of urea than 6 mg/ 100 ml milk, urea totally disappeared from yogurt before 48 hours of keeping. Milk coagulation time and its transformation to yogurt is reduced proportional with urea concentration in milk.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: Cornelia Vintila, Adela Marcu, Teodor Vintila

Institution: Univesity of Life Science "King Mihai I" from Timisoara

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W260698258

FWCI:

Cites: 2

Cited by: 1

Related to: 10