A study of ediblegelatin’s influence on quality of solid yoghurt
HU Wen-e
LIN Shi-qiang
Abstract：This experiment studies in edible gelatin’s influence on quality of solid yoghurt. Under the identification of the basic formula and manufacturing technique of solid yoghurt, the raw milk will be processed by different water addition. On this condition, comprehensive analysis will be drawn through sensory evaluation, and water holding capacity by adding edible gelatin. Experimental results show that adding edible gelatin can well enhance the holding water capacity of solid yoghurt. The water holding capacity of experimental group is apparently higher than comparison with a significant difference. However, only suitable adding levels can improve the sensory quality of yoghurt. Take pure milk as raw milk, adding 0.5%of edible gelatin works best.
Keywords：edible gelatinsolid yoghurtqualityinfluence
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 22-25 )