Effect of different additives from local source on the quality of Yoghurt

Pakistan Journal of Nutrition

Volumn 7, Issue 5, 2008, Pages 695-699

  Mehmood, Syed Tariq ^a   Masud, Tariq ^a   Mahmood, Talat ^a   Maqsud, S ^b  

^a PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

Author keywords

CMC; Gelatin; Stabilizers; Thickeners; Yoghurt quality

Indexed keywords

ACETALDEHYDE; CARBOXYMETHYLCELLULOSE; FATTY ACID; FOOD ADDITIVE; GELATIN; GUAR GUM; STARCH; YOGHURT;

ACIDITY; ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; PH;

CYAMOPSIS TETRAGONOLOBA;

EID: 47749116090     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.695.699     Document Type: Article

References (16)

1. AOAC, 1990. Official Methods of Analysis. Association of Analytical Chemists. 15th Edn. Virginia 2221, Arlington. USA.
2. Athar, I.H., 1986. Preparation of cheese and yoghurt at household level. Pak. Agri. Council Islamabad, Pakistan, pp: 24-35.
3. Awan, J.A., 1995. Chemicals additives as non preservatives. Elements Food Sci. Technol., pp: 190.
4. Beskova, F., F. Simova, G. Frengova and Z. Simov, 1988. Production of Flavour compound by yogurt starter cultures. J. Microbiol. Biotecnol., 20: 180-184.
5. Bodyfelt, F., W.J. Tobias and G.M. Trout, 1988. Sensory Evaluation of Dairy Products. Van Rostrand Reinhold. New York.
6. Connolly, E.J., C.H. White, E.W. Custer and E.R. Vedamurthu, 1984. Cultures Dairy Food improvement manual. Cultured Dady Product Ins., Washington. DC., pp: 40.
7. Georgala, A.I.K, E. Taskalidin, I. Kandanakis and G. Kalantzopoulos, 1995. Flavour production in ewe,s milk yoghurt by single strains and combinations of S. thermophilus and L. bulgaricus isolated from traditional greek Yoghurt. J. Food Tech., 75: 271-279.
8. Hussan, F.A.M., A. Flemy and A.K. Enab, 1999. Utalization od some local polysaccaride in the manufacturing of yoghurt. Egyptian J. Dairy Sci., 27: 281-289.
9. Moon, S., K.A.S. Eun and S. Hwa, 1993. Polysiochamical properties of commercial yoghurt in korea. J. Food Sci. Tech., 48: 89-92.
10. Radkle-Mitchell, HC. and W.E. Sandine, 1986. Influce of temperature on associative growth of S. thermophilus and L. bulgaricus J. Dairy Sci., 73: 894-899.
11. Salji, J.P., A.K. Fawal S.R. Saadi, A.A. Ismail and A. Mashhadi, 1985. Effect of processing and compositional Parameters of quality of pain liquid yoghurt. Milchwissenchaft, 40: 734-736, 254.
12. Steel, R.G.C. and J.M. Torrie, 1980. Principles and procedures of Statistics. McGraw Hill Book Co., Inc. New York, USA., pp: 107-109.
13. Soomro, A.H., A.A. Rain and M. Kashkeli, 2003. Industrial yogurt and indigenous dahi. Online J. Boil. Sci., 3: 86-90.
14. Veduamuthu, E.R., 1991. The yoghurt story-past present and future. Dariy Food and Environ. Sanitation, 11: 202-203.
15. Wilkins, D.W., R.H. Schmidt, R.B. Shireman, K.I. Smith and J.J. Jezeski, 1986. Evaluating acetaldehyde synthesis from threonnine by S. thermophillus and Lb. bulgaricus. J. Dairy Sci., 69: 1219-1224.
16. Zahoor, T., M. Rafique, N., Huma and B.E. Bajawa, 2002. Stability and acceptability studies on the banana fruit set yoghurt. Pak. J. Food Sci., 12: 41-45.