Texture of fermented milk products and dairy desserts: proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Brussels
1998
|
| Schriftenreihe: | International Dairy Federation: International Dairy Federation special issue
9802 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 253 S. graph. Darst. |
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Datensatz im Suchindex
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| adam_text | Texture
of
Femented Milk Products &
Dairy
Desserts
TEXTURE OF FERMENTED MILK
PRODUCTS
AND DAIRY
DESSERTS
Proceedings of the
IDF Symposium
held in Vicenza, Italy,
5-6 May 1997
CONTENTS
Page
Foreword & Acknowledgements
6
Preface
7
Session
1 :
Texture and sensory evaluation
-
Relation between structure and texture of cultured milk products
-
^
P. Walstra (the Netherlands)
9
-
Sensory evaluation of texture: Different approaches
-
P. Lavanchy (Switzerland)
16
-
Sensory and instrumental characterization of the texture of stirred yoghurt
-
N.C. Martin, J.
Skokanova,
E.F.J. Latrille,
CE. Béai
&
G.
V. Corrieu (France)
24
-
Linear viscoelasticity of yoghurt
-
fî.
Lapasin,
L
De Lorenz!,
S.
Prici
&
G.
Tornano
(Italy)
34
-·
Multi-component polymerization model for prediction of rheological properties
-
P.
de
Jong
&
H.J.LJ. van
der
Linden (the Netherlands)
41
Session
2:
Microbiological factors
-
Lactic acid bacteria: Biochemical characteristics affecting the texture of fermented
milk products
-
B. Bianchi-Salvadorl (Italy)
48
-
Texture characterization of yoghurt fermented with different bacterial cultures
-
A. Skriver,
Chr.
Вазк
-Madsen
&
В.
Jelle (Denmark)
63
-
Microorganisms producing polysaccharides: Differentiation between ropy and
thickening strains
-
D. Lavezzari, T.
Sozzi
& F.
Pirovano
(Italy)
71
-
Cultures for the improvement of texture in quarg
-
H.
Sebastiani, R. Gelsomino
&
H.
Walser
(Austria)
78
Session
За:
Technological and logistic factors
-
The structure of fermented milk products as influenced by technology and
composition
-
H.G.
Kessler
(Germany)
93
-
Continuous formation of gel structures and stable foams based on a heat treated
and acidulated whey protein concentrate
-
T. Spiegel
&
H.G.
Kessler
(Germany)
106
-
Stability of texture of fermented milk products in relation to composition
-
P. Schkoda, A.
Stumpf &
H.G.
Kessler
(Germany)
115
-
Relation between the consistency of stirred yoghurt and the structure of
the yoghurt gel
-
P.
Zoon
& M.E.
van Marie (the Netherlands)
122
International Dairy Federation
-
Microstructure
development of acid gel made from reconstituted milk
-
AS. Gad (Egypt), J.F. Frank (USA), I. Ghita
,
A.M. Mehriz
&
M.H. Abd El-Salam (Egypt)
128
-
Rheological properties of stirred fermented milk products
-
P. Dejmek (Sweden)
&
G. Cuvelier (France)
132
-
Some
textural
characteristics of yoghurts made from LP-system treated milk
-
A. Gursel
&
M. Atamer (Turkey)
139
Session 3b: Technological and logistic factors
-
Difference between product design and consumption quality: The logistic damage
of yoghurts and desserts
- FM.
Driessen (Germany)
147
-
Advantages of speciality starches in the development of yoghurt-type
formulations
-
A. Doreau
(France)
154
-
The effect of milk proteins on yoghurt structure
-
J.H. Roskam
(the Netherlands)
165
-
Effects of high pressure homogenization on biochemical and texture
characteristics of yoghurt- M.E. Guerzoni, G.
Suzzi,
R.
Lanciotti, L. Vannini
&
C.
Chaves
Lopez (Italy)
172
-
Rheological
characteristics of labneh (concentrated yoghurt) produced by
various concentration techniques
-
B.H. Ozer (Turkey), R.K. Robinson
,
A.S.
Grandison
& A.E.
Bell (UK)
181
-
Strategies for modifying the structure of fermented milks
-
A.Y. Tamime
&
D.D.
Muir
(UK)
186
Posters
-
Domovictus
-
Functionality of whey-based texture improvers for yoghurt
-
E. Elferink (the Netherlands)
197
-
Freezing effects on the viscosity of dairy desserts
-
V. Hegedusic, Z.
Herceg,
M. Skreblin
&
S. Rimac
(Croatia)
203
-
Rheological properties of goat and cow acidophilus milk in relation to dry matter
-
P. Novakoviaa, J. Kordise, V. Slaeanac
&
T. Moslavac (Croatia)
208
-
Evaluation of the texture of stirred yoghurt produced under different culture
conditions
-
J.
Skokanova, E.F.J.
Latrille,
CE. Béai,
N.C.
Martin
&
G.
V.
Comeu
(France)
213
-
Effects of
lactoperoxidase on rheological and structural
properties of yoghurt
-
К.
Joho,
T. Yamamoto,
R.
Mirano,
A.
Tobitanì,
N.
Kudo
&
I. Nakajima (Japan)
220
-
Effects of milk composition and technology on rheological properties of yoghurt
-
A. Marangon, D. Spolaor
&
V.
Agostini
(Italy)
224
-
Measurement of the rheological character of acid gels
-
C.
Tourneur
&
J.P. Guyonnet (France)
229
-
Use of
ß-lactoglobulin
as ingredient of dessert foam and its effect on the
structure
-
P. Rantamaki, P. Koskinen, T.
Túpasela
&
E.
Vasara
(Finland)
233
-
Physiology of exopolysaccharide (EPS) production by Lactococcus lactis-
E. Looijesteijn, J. Hugenholtz
&
M.R. Smith (the Netherlands)
239
Textuře
of Fermented Milk Products
&
Dairy Desserts
Final remarks
-
Conference summary
-
P.
Jelen
(Canada)
244
Invited reports on the situation of the dairy industry in Sarajevo
~
Listeria
monocytogenes in milk and milk products on the Sarajevan market
-
F. Caklovica
&
M. Smajlovic (Bosnia and Herzegovina)
247
-
Microbiological status of milk and milk products on the Sarajevan market during
the war
1992-1995 -
M. Smajlovic, F. Caklovica
&
Panic
Ljubica
(Bosnia and
Herzegovina)
250
|
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| indexdate | 2024-07-09T18:25:22Z |
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| series2 | International Dairy Federation: International Dairy Federation special issue |
| spelling | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 International Dairy Federation Brussels 1998 253 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier International Dairy Federation: International Dairy Federation special issue 9802 Fermented Food cabt Milk Products cabt Conferences cabt Lait - Transformation ram Lait de culture - Texture - Congrès Lait fermenté - Texture - Congrès Lait fermenté ram Produits laitiers ram Yogourt - Texture - Congrès Dairy products Congresses Fermented milk Congresses Food texture Congresses Sauermilchprodukt (DE-588)4296591-3 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf Dessert (DE-588)4011539-2 gnd rswk-swf Textur (DE-588)4059665-5 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1997 Vicenza gnd-content Sauermilchprodukt (DE-588)4296591-3 s Textur (DE-588)4059665-5 s DE-604 Milchprodukt (DE-588)4235506-0 s Dessert (DE-588)4011539-2 s International Dairy Federation: International Dairy Federation special issue 9802 (DE-604)BV005943414 9802 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008346879&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 International Dairy Federation: International Dairy Federation special issue Fermented Food cabt Milk Products cabt Conferences cabt Lait - Transformation ram Lait de culture - Texture - Congrès Lait fermenté - Texture - Congrès Lait fermenté ram Produits laitiers ram Yogourt - Texture - Congrès Dairy products Congresses Fermented milk Congresses Food texture Congresses Sauermilchprodukt (DE-588)4296591-3 gnd Milchprodukt (DE-588)4235506-0 gnd Dessert (DE-588)4011539-2 gnd Textur (DE-588)4059665-5 gnd |
| subject_GND | (DE-588)4296591-3 (DE-588)4235506-0 (DE-588)4011539-2 (DE-588)4059665-5 (DE-588)1071861417 |
| title | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 |
| title_auth | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 |
| title_exact_search | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 |
| title_full | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 International Dairy Federation |
| title_fullStr | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 International Dairy Federation |
| title_full_unstemmed | Texture of fermented milk products and dairy desserts proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 International Dairy Federation |
| title_short | Texture of fermented milk products and dairy desserts |
| title_sort | texture of fermented milk products and dairy desserts proceedings of the idf symposium held in vicenza italy 5 6 may 1997 |
| title_sub | proceedings of the IDF symposium held in Vicenza, Italy, 5 - 6 May 1997 |
| topic | Fermented Food cabt Milk Products cabt Conferences cabt Lait - Transformation ram Lait de culture - Texture - Congrès Lait fermenté - Texture - Congrès Lait fermenté ram Produits laitiers ram Yogourt - Texture - Congrès Dairy products Congresses Fermented milk Congresses Food texture Congresses Sauermilchprodukt (DE-588)4296591-3 gnd Milchprodukt (DE-588)4235506-0 gnd Dessert (DE-588)4011539-2 gnd Textur (DE-588)4059665-5 gnd |
| topic_facet | Fermented Food Milk Products Conferences Lait - Transformation Lait de culture - Texture - Congrès Lait fermenté - Texture - Congrès Lait fermenté Produits laitiers Yogourt - Texture - Congrès Dairy products Congresses Fermented milk Congresses Food texture Congresses Sauermilchprodukt Milchprodukt Dessert Textur Konferenzschrift 1997 Vicenza |
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