Variation in quality of yoghurt after addition of nitrates and nitrites into the fermenting medium

• Autorzy: Baranova M , Michalski M.M. , Burdova O. , Mal'a P. , Zezula I.
• Języki publikacji: EN

Abstrakty

EN

The changes in titratable acidity of white cream yoghurt were observed during its ageing and storage dependently on the addition of sodium nitrate and nitrite into the fermenting medium. Dynamics of residual nitrates and nitrites was investigated in parallel. Sodium nitrate was added to the yoghurt mixture, obtained directly from the fermentation tank, in Agromilk Sabinov plant, in an amount so that the concentrations in samples were 100, 50, 15, 10 and 5 mg NaNO₃.1⁻¹. Concentrations of nitrites were 100, 50, 10, 5, 1 and 0.5 mg NaNO₂.1⁻¹. Samples of 50 ml volume were incubated in a thermostat at 32°C for 17 h and then stored in a refrigerator at 6°C for 48 h.The highest inhibition, 36.6% of titratable acidity, was observed in yoghurt samples containing 100 mg NaNO₃.1⁻¹, and 54.5% inhibition was detected in samples with the content of 100 mg NaNO₂.1⁻¹ at the 15 th hour of the incubation. The inhibition of titratable acidity in yoghurt sarnples containing 15, 10 and 5 mg NaNO₃.1⁻¹ was small during the incubation and levelled at or slightly exceeded the titratable acidity of control samples during storage. Nitrate residues determined after 48 h of storage in a refrigerator did not exceed in any sample the value of 15 mg NaNO₃.1⁻¹ which is the limit for milk according to the Directives – Hygienic requirements on extraneous matter in comestibles. A decrease in titratable acidity of yoghurt at the end of incubation and during storage was also observed after the addition of 0.5 mg NaNO₂.1⁻¹. Concentrations of 100, 50 and 10 mg NaNO₂.1⁻¹ also affected the consistency of yoghurt, resulting in insufficient thickness. All samples to which nitrite was added contained residual nitrites above the allowed level of 0.1 mg NaNO₂.1⁻¹.

Słowa kluczowe

EN

dairy industry; nitrite; milk fermentation; fermenting medium; nutrition; white cream yoghourt; milk product; yoghourt quality; sodiun nitrate; yoghourt mixture; nitrate

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 1997
• Tom: 41
• Numer: 2
• Opis fizyczny: p.131-139,fig.

Twórcy

autor

Baranova M

• University of Veterinary Medicine, Komenskeho 73, 041 81 Kosice, Slovak Republic

autor

Michalski M.M.

autor

Burdova O.

autor

Mal'a P.

autor

Zezula I.

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