Impact of heat treatment of milk on rheological properties and microstructure of set-yogurt gel (Record no. 47167)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02512cab a2200265Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u193731 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110726s2007 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AASM V45 No1 13 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | EL-Zeini, Hoda M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, Moshtohor, 2007 v.45 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Impact of heat treatment of milk on rheological properties and microstructure of set-yogurt gel |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير المعاملة الحرارية للبن على الخواص الريولوجية والتركيب البنائى الدقيق لخثرة الزبادى الجالسset-yogurt. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.183-195. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Yogurt gels were made from milk heated at 72 °C /15 s, 85°C/IS min and 100°C/5 min by acidification with S. thermophilus (TH4) and L. delbrueckii subsp bulgaricus (LBI2). The pH, viscosity, shear stress and torque were measured during the yogurt gelation process. Images of sections of yogurt samples were obtained using scanning electron microscope in order to evaluate yogurt microstructure. Gel structure was examined for surface roughness, compactness, matrix area and pores area. With 100°C/5 min heat treatment, highest viscosity, shear stress, torque, surface roughness, compactness, and matrix area were exhibited, while, the lowest values were obtained with milk subjected to 72 °C C/15s. The acid-induced gelation properties of heated milk are consistently different in some aspects as shifting in gelation pH, rougher gels and a different microstructure of the gels. Heat treatment of milk had significant effect (p<0.001) on all the rheological parameters investigated. The matrix area of the protein aggregates was a useful parameter to describe the differences between casein networks obtained by high and low heat treatments. The parameter of the average pores area in the yogurt gel gave an indication of its permeability. Significant positive correlations were observed between heat treatments and gel rheological properties measured. It was concluded that rearrangements of casein particles in the gel network occurred. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Yogurt. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Milk |
| General subdivision | Effect of heat on. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science, Moshtohor. |
| Related parts | 2007.v.45(1) |
| International Standard Serial Number | 1110-0419 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2007/AASM/4507/1/183.pdf">http://nile.enal.sci.eg/EALE/2007/AASM/4507/1/183.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.