A savanyú tejtermékek hőkicsapódásának gátlása humánbarát hővédő hidrokolloidokkal

Szerzők

  • Béla Schäffer Magyar Tejgazdasági Kísérleti Intézet (Hungarian Dairy Research Institute) H-7623 Pécs, Tüzér u. 15.
  • Sándor Szakály Magyar Tejgazdasági Kísérleti Intézet (Hungarian Dairy Research Institute) H-7623 Pécs, Tüzér u. 15.
  • Beáta Keller Pécsi Milker Élelmiszertudományi Kft. (Pécsi Milker Food Science Co. Ltd.) H-7622 Pécs, Nyírfa u. 2/a.
  • Dénes Lőrinczy PTE ÁOK Biofizikai Intézet (Institute of Biophysics, Faculty of Medicine, University Pécs) H-7624 Pécs, Szigeti út 12.
  • Zoltán Szakály Kaposvári Egyetem, GTK, Marketing és Kereskedelem Tanszék (University of Kaposvár, Faculty of Economics, Department of Marketing and Trade) H-7400 Kaposvár, Guba S. u. 40.

Absztrakt

Natural fermented milk products (e.g. yogurt, kefir) are worldwide distributed without additives with live cultures, but at the production of flavoured versions the post-heat-treatment has frequently been applied to guarantee the long (some months) shelf-life. However, at the postheat- treatment, i.e. during the heat-treatment of sour coagulum in order to avoid contraction and protein precipitation a protective colloid should be used. in Hungary the amylopection has mainly been spread as a protective colloid due to its availability from home production already at the beginning of 80’s to produce stabilizers. in this article the research which has been carried out by human-friend heat-protective hydrocolloids is shown.

Letöltések

Megjelent

2007-02-15

Folyóirat szám

Évf. 4 Szám 1 (2007)

Rovat

Cikkek

License

Copyright (c) 2007 Béla Schäffer, Sándor Szakály, Beáta Keller, Dénes Lőrinczy, Zoltán Szakály

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.