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| 001 | u193731 | ||
| 003 | SIRSI | ||
| 008 | 110726s2007 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART AASM V45 No1 13 | ||
| 100 | 1 | _aEL-Zeini, Hoda M. | |
| 240 | 1 | 0 |
_aAnnals of agricultural science, Moshtohor, 2007 v.45 (1) _h[electronic resource]. |
| 245 | 1 | 0 |
_aImpact of heat treatment of milk on rheological properties and microstructure of set-yogurt gel _h[electronic resource]. |
| 246 | 1 | 5 | _aتأثير المعاملة الحرارية للبن على الخواص الريولوجية والتركيب البنائى الدقيق لخثرة الزبادى الجالسset-yogurt. |
| 300 | _ap.183-195. | ||
| 504 | _aIncludes references. | ||
| 520 | _a 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 | _aSummary in Arabic. | ||
| 650 | 0 | _aYogurt. | |
| 650 | 0 |
_aMilk _xEffect of heat on. |
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| 773 | 0 |
_tAnnals of Agricultural Science, Moshtohor. _g2007.v.45(1) _x1110-0419 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2007/AASM/4507/1/183.pdf _zFull Text Article |
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