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Variation in titratable acidity of yoghurt culture after NaNO3 and NaNO2 addition

BARANOVA M, BURDOVA O, MALA P, TUREK P, ZEZULA I
Veterinarni Medicina 41, 1996, 121-127

The objective of our work was to determine variations in titratable acidity of yoghurt culture RX after NaNO3 and NaNO2 addition to inoculated milk as well as to determine the content of sodium nitrate and sodium nitrite residues in the test samples of inoculated milk after thermostat incubation (13 degrees C/3.5 h) and after refrigerator storage (6 degrees C and 24 h). Restituted milk prepared from Sunar (baby milk powder) and whole milk were used to determine the variations in titratable acidity of yoghurt culture RX due to nitrate and nitrite addition. After thermal treatment (45 min at a temperature of 95 degrees C and cooling down to 43 degrees C) the milk was inoculated with 2% yoghurt culture RX and sodium nitrate or sodium nitrite was added to the inoculated milk to establish terminal concentrations 100


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