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The objective of the research was to assess the changes in the quality and shelf life of tvarog wrapped in Eco Lean and packed either under vacuum or atmospheric air, during its storage in refrigerated conditions. The performed investigations comprised the following analyses: physicochemical (whey drainage, water and fat content, pH, titrable acidity, content of free fatty acids, colour indices),...
The purpose of the investigations was to assess colour parameters and the content of hydroxymethylfurfural as indicators of the course of the Maillards reaction in UHT sterilised milk and to ascertain the extent of their mutual correlations. The UHT sterilised milk was stored for 24 weeks at temperatures of 4, 8 and 20°C. Colour L*, a* and b* parameters were measured instrumentally and, on their...
Increase of dry substances in the processed milk, made by introducing various milk protein agents, has an influence on the properties of produced yogurt and its shelf life. This study examined the effect of adding 5% of powdered skim-milk and whey protein concentrate, and their mixtures in proportions 4:1 and 3:2, on quality and stability of natural yogurt. Titratable acidity was determined and active...
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