The Effects of Ultra-filtered Milk Proteins on Chemical and Sensory Properties of Yoghurt (26 Nov 2007) The chemical composition, sensory attributes and acetaldehyde content of yoghurts produced from ultra-filtered milk retentates and normal yoghurt made with SMP were studied and compared. UF yoghurts had more content of acetaldehyde, protein, lactic acid and total solid than control but lactose content and syneresis were at lower level. The amount of produced acetaldehyde was dependent to the protein amount and by increasing the latter the acetaldehyde got higher. The quantity of acetaldehyde decreased during the storage of yoghurt. Scores for sensory analysis of UF yoghurts were higher than control. Yoghurt made from UF retentate with 13.5 % TS and 5.3% protein got the highest rating for all sensory properties and was comparable with one of the most acceptable yoghurts produced in Iran.
Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate (29 Aug 2007) Alicyclobacillus acidoterrestris, is a thermoacidophilic, non-pathogenic, spore-forming bacterium detected in spoiled commercial pasteurized fruit juice. Apple, white grape and tomato are particularly susceptible. A. acidoterrestris spores are resistant to lemon juice pasteurization (2 min at 82ºC) and they can germinate and grow causing spoilage. This contamination is characterized by a medicinal or disinfectant smell attributed to guaiacol (o-dihydroxybenzene) production and other taint chemicals.
