Milk Urea Dynamics during its Transformation into Yogurt

Cornelia Vintila, Adela Marcu, Teodor Vintila

Abstract


The purpose of our work was to evaluate in what measure milk urea concentration stays in processed yogurt and in what measure urea dose influences its quality. We added known amounts of urea into milk destined to yogurt processing in order to obtain probes with concentrations from 0,5 to 28 mg/ 100 ml milk. Obtained results lead us to the conclusion that milk urea decreases dramatically until the finishing of the process of milk coagulation and its transformation into yogurt. All probes which contained higher amounts of urea than 6 mg/ 100 ml milk, urea totally disappeared from yogurt before 48 hours of keeping. Milk coagulation time and its transformation to yogurt is reduced proportional with urea concentration in milk.


Keywords


milk coagulation; urea in yogurt; milk urea

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Scientific Papers Animal Science and Biotechnologies publish open access articles under the terms of the Creative Commons Attribution 4.0 Licence (read full legal code).


LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Faculty of Animal Science and Biotechnologies
300645, Timişoara, Calea Aradului 119, Romania

E-mail: spasb [at] animalsci-tm.ro
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