Yogurt from UHT milk: a review

被引：0

作者：

Krasaekoopt, W ^{[1
]}

Bhandari, B ^{[1
]}

Deeth, H ^{[1
]}

机构：

[1] Univ Queensland, Dairy Ind Ctr UHT Proc, Sch Land & Food Sci, St Lucia, Qld 4072, Australia

来源：

AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2003年 / 58卷 / 01期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Continuous heat treatment by UHT processing has attracted interest as an alternative to the batch-heating method conventionally used in the production of yogurt. Several studies have been conducted on the manufacture of yogurt from milk heated by UHT processes and have compared it with the conventional method. This paper reviews the characteristics of yogurt made from UHT milk, including its apparent viscosity, gel strength, microstructure, syneresis (water-holding capacity) and flavour, as well as the behaviour of yogurt cultures in the UHT-treated pre-mix.

引用

页码：26 / 29

页数：4

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