Document Type : Research Article
Authors
Ferdowsi University of Mashhad
Abstract
SMP was substituted by WPC in four levels for preparing reconstituted milk. Two ropy and one nonropy starter cultures was used for Doogh preparation. Yield stress, viscosity, consistency index and pseudoplastic behavior of Doogh increased by increasing WPC content. Results showed that WPC increased colloidal particles dimension and constructed a network which led to a decrease in Doogh phase separation (%32 at the highest level of WPC) during storage. Starter type had no effect on the Doogh stabilization. It does not have any effect on the studied physical properties in the presence of WPC, as well. Adding WPC to milk leads to improve of physical properties and stability of Doogh but using EPS producing starter cultures requires further studies in this field.
Keywords
فروغی نیا، س.، عباسی، س. و حمیدی اصفهانی، ز.، 1386، تاثیر افزودن تأثیر افزودن تکی و ترکیبی صمغ های کتیرا، ثعلب و گوار در پایدارسازی دوغ، مجله علوم تغذیه و صنایع غذایی ایران، 2(2)، 25-15.
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