Abstract:
The acid dairy products are acquired through the fermentation of the
milk lactose, with the help of the milky starter cultures. Through lactose
fermentation they obtain the milky acid, which increases milk acidity,
determining his coagulation.
The application of pasteurization regime is made with the purpose of
destroying all the forms of micro-organisms probable to be present,
respectively of the noxious bacterium’s, as well as of the ordinary milk’s
micro-flora, creating this way favorable conditions for the development of
the selected milky bacterium’s with what it is inseminated the milk.
For getting a superior quality yoghurt with a compact consistency on
a colloidal thicker structure which puts on the brake the separation of the
whey, it is also recommended the addition of caseinates and coprecipitates in
order to grow the dry substance content, respectively to enhance the jelly
properties and the sliminess of products.
The investigations regarding the study of the pasteurization
temperature’s action on the formation of whey and on the physics-chemical
parameters were realized using yoghurt samples with addition of casein in a
proportion of 1%, 2%, 3%, 4%, 5%. The technological bearing of the
samples was analyzed through classical methods of analysis. From the
analysis of the resulted data we conclude that the 80 Celsius degrees
temperature is optimum for pasteurization process, and the sample with
addition of 1% has physics-chemical characteristics approximately similar to
the ones of the yoghurt obtained according to the recipe.
