Selection of a Suitable Stabilizer Percentage Contributing to Maximum Orgnnoleptic Properties of the Pelwatte Set Yoghurt

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dc.contributor.authorLiyanaarachchi, L.A.H.S
dc.contributor.authorRanasinghe, M.K
dc.contributor.authorDayananda, A.R
dc.date.accessioned2021-02-03T10:40:19Z
dc.date.available2021-02-03T10:40:19Z
dc.date.issued2012
dc.description.abstractYoghurt is a fermented milk product with s medium acidity obtained by lactic acid fermentation using thermophilic tactic acid bacteria. Stabilizers are sometimes called as hydrocolloids and their mode of action in yoghurt includes two basic functions; binding water and secondly promotion of an increase in viscosity and the molecules of stabilizers are capable of forming a network of linkages between the milk constituents and themselves due to the presence of a negatively charged group or carboxyl radicals (Schrieber, 1976) or to the presence of a salt possessing the power to requester calcium ions (Salvador and Fiszman, 1988). The use of stabilizers/ hydrocolloids is very important in manufacturing of set yoghurt because, the consumer preference of the set yoghurt depends on overall quality of the product especially on the viscosity, consistency, appearance and mouth-feel (Bassett, 1 983). As, FAO/WHO (I9?6) and the Food Drugs Act ( 1 975, 1 980), revealed the permitted stabilizes are, gelatin, pectin, carrageenan, agar, xanthan gum, locust bean gum etc. Thus this investigation was conducted to determine the best percentage of a suitable stabilizer to be added in the yoghurt that contributes to the maximum organoleptic characters.en_US
dc.identifier.issn2235-9877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5780/55-2012-Selection%20of%20a%20Suitable%20Stabilizer%20Percentage%20Contributing%20to%20Maximum%20Organoleptic%20Properties%20of%20the%20Pelwatte%20Set%20Youghurt.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;Research Symposium
dc.subjectHygienic milk Productionen_US
dc.subjectAnimal Productionen_US
dc.subjectAnimal Production Technologyen_US
dc.titleSelection of a Suitable Stabilizer Percentage Contributing to Maximum Orgnnoleptic Properties of the Pelwatte Set Yoghurten_US
dc.title.alternativeResearch Symposium 2012en_US
dc.typeOtheren_US
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