The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt

作者：Zamberlin Simun^*; Pogacic Tomislav; Mahnet Stjepan; Golem Zeljka; Havranek Jasmina; Samarzija Dubravka

来源：International Journal of Dairy Technology, 2010, 63(4): 587-592.

DOI：10.1111/j.1471-0307.2010.00614.x

• Ovine milk
• Heat treatment
• Yoghurt
• Whey proteins
• Casein
• Yoghurt culture

The aim of this study was to investigate the effect of heat treatment of ovine milk at 60 degrees C/5 min and 90 degrees C/5 min (control group) on the compositional and sensory properties of set yoghurt (n = 40). The concentration of apparent casein and total whey protein were significantly higher while sensory properties (except consistency) were not significantly different from the yoghurts in control group (P < 0.05). The results showed that ovine set yoghurt produced by heat treatment at low temperature possessed higher amount of preserved inherent functional and nutritional properties of milk than yoghurt produced by heat treatment at high temperature.

• 出版日期2010-11