Sensory analysis of acidified dairy products using response surface methodology /
a method to produce acidified milk products. The objective
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1997.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | a method to produce acidified milk products. The objective acid cultures. Diacetyi was the principal component. A acidified low fat sour cream. The flavor added to the acidulant to adjust the samples to the desired pH. The milk affected the flavor scores (p<.05). However, the scores and 14.52 ppm of starter distillate. The scores assigned by and total preference, emphasizing the importance of flavor assigned by the consumer panel were very low. Similar attributes, independent of NFS and diacetyl values. There chromatography. The results of the analysis of variance commercial conditioner was used to enhance the texture and an concentration on the sensory characteristics of a directly dairy products have been developed. Direct acidification is detect variations in diacetyl concentrations unless the milk experiment. Flavor, texture and total preference of the milk fat concentration was less than 2%. The optimum values of the fat, solids-not-fat, and diacetyl as a starter distillate. A for the acceptance of this product. The effect of the from Texas A&M University. Concentration of diacetyl in the Further increases in milk fat content decreased the sensory head space of sour cream samples was determined by gas in the gas chromatography analysis. The consumers did not indicated that milk fat and milk solids-not-fat significantly manufacture and to improve the general characteristics of Milk fat was the most important component that affected Modified processing techniques to reduce the time required to obtained when milk fat concentrations were approximately 8%. of this study was to determine the influence of diacetyl product was a natural starter distillate obtained from lactic product was prepared with selected concentrations of milk response surface experimental design was used for the results were obtained for texture, and total preference. samples were evaluated by an untrained panel of consumers sensory scores in the sour cream. The highest scores were starter distillate concentration was significant (p<.05) only the panelists indicated that low fat sour cream samples in this study were of minimum acceptability. variables were a combination of 8.1% milk fat, 14.26% SNF, was a high correlation between the panelist scores for flavor |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | x, 60 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references: pages 53-55. |