Cambios de acidez y pH en yogures comerciales
1988; Issue: 189 Linguagem: Inglês
Autores
Rafael Jordano Salinas, Paulino Martı́nez, María Dolores Garrido, M. Jodral,
Tópico(s)Meat and Animal Product Quality
ResumoespanolSe han estudiado los cambios que experimentan la acidez titulable y el pH en 6 lotes de yogur, 3 naturales y 3 aromatizados, comercialmente representativos, durante 21 dias de almacenamiento refrigerado. El nivel de acido lactico y el pH, a las 24 horas de fabricacion, estaban comprendidos entre 0,74-0,83% y 4,33-4,11, respectivamente. Tras 3 semanas de almacenamiento la acidez titulable se incremento entre un 0,27% (0,74-1,01) y un 0,08% (0,80-0,88) mientras que el pH decrecio entre 0,46 (4,33-3,87) y 0,15 (4,18-4,03) unidades. Los cambios mas acusados se registraron durante los 11 primeros dias de vida util. EnglishChanges of acidity and pH in commercial yoghourt. The changes of titrable acidity and pH has been studied on 6 batches of yoghourt, 3 plain and 3 flavoured, commercially representative, during 21 days of refrigerated storage. The content of lactic acid and the pH, 24 hours after their manufacture, were ranged between 0.74-0.83% and 4.33-4.11, respectively. After 3 week of storage the titratable acidity showed and increase between 0.27% (0.74-1.01) and 0.08% (0.80-0.88) whereas the pH decreased between 0.46 (4.33-3.87) and 0.15 (4.18-4.03) units. The changes detected was pronunced during the first 11th days of time sale.
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