Prevention of heat coagulation of fermented dairy products by human-friendly heat-protective hydrocolloids
Abstract
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.
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Copyright (c) 2007 Béla Schäffer, Sándor Szakály, Beáta Keller, Dénes Lőrinczy, Zoltán Szakály
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.