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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
30/06/2023 |
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Autoria: |
ABRAHAMSEN, R. K.; HOLMEN, T. B. |
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Título: |
Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods. |
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Ano de publicação: |
1981 |
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Fonte/Imprenta: |
Journal of Dairy Research, v. 48, n. 3, p. 457-463, 1981. |
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DOI: |
https://doi.org/10.1017/S0022029900021932 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Quality characteristics of goat's milk yoghurt made from homogenized and non-homogenized concentrates prepared by vacuum evaporation, addition of dried skimmed goat's milk, reverse osmosis or ultrafiltration were observed. Yoghurts made from ultrafiltered milk gave the best flavour and viscosity, whilst homogenization of the concentrates also increased these qualities. Cow's milk yoghurts prepared in the same way were improved to an even greater extent by homogenization. Stirred goat's milk yoghurt had too low a viscosity to be acceptable, unless made from homogenized ultrafiltered milk. |
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Palavras-Chave: |
Cow milk; Yoghurt. |
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Thesagro: |
Caprino; Iogurte; Leite; Tecnologia. |
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Thesaurus Nal: |
Acetaldehyde; Fermented milk; Food technology; Goat milk; Homogenization. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01403naa a2200277 a 4500
001 1520165
005 2023-06-30
008 1981 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1017/S0022029900021932$2DOI
100 1 $aABRAHAMSEN, R. K.
245 $aGoat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods.$h[electronic resource]
260 $c1981
520 $aAbstract: Quality characteristics of goat's milk yoghurt made from homogenized and non-homogenized concentrates prepared by vacuum evaporation, addition of dried skimmed goat's milk, reverse osmosis or ultrafiltration were observed. Yoghurts made from ultrafiltered milk gave the best flavour and viscosity, whilst homogenization of the concentrates also increased these qualities. Cow's milk yoghurts prepared in the same way were improved to an even greater extent by homogenization. Stirred goat's milk yoghurt had too low a viscosity to be acceptable, unless made from homogenized ultrafiltered milk.
650 $aAcetaldehyde
650 $aFermented milk
650 $aFood technology
650 $aGoat milk
650 $aHomogenization
650 $aCaprino
650 $aIogurte
650 $aLeite
650 $aTecnologia
653 $aCow milk
653 $aYoghurt
700 1 $aHOLMEN, T. B.
773 $tJournal of Dairy Research$gv. 48, n. 3, p. 457-463, 1981.
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| 2. |  | CAMPOS, A. C. T. de; SCARPARO, A. P.; PIVATO, J.; PEREIRA, P. R. V. da S.; MARSARO JÚNIOR, A. L.; LAU, D. Danos em trigo, causados por Sitophilus oryzae (Col.: Curculionidae) e Rhyzopertha dominica (Col.: Bostrichidae), quando armazenado em diferentes temperaturas e exposto a diferentes níveis de infestação. In: MOSTRA DE INICIAÇÃO CIENTÍFICA, 12.; MOSTRA DE PÓS-GRADUAÇÃO DA EMBRAPA TRIGO, 9., 2017, Passo Fundo. Resumos... Passo Fundo: Embrapa Trigo, 2017. p. 48.| Tipo: Resumo em Anais de Congresso |
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