市售风味冷冻酸奶的特性

Properties of Commercial Flavored Frozen Yogurts.

作者信息

Kosikowski Frank V

机构信息

Department of Food Science, Cornell University, Ithaca, New York 14853.

出版信息

J Food Prot. 1981 Nov;44(11):853-856. doi: 10.4315/0362-028X-44.11.853.

DOI:10.4315/0362-028X-44.11.853

PMID:30856749

Abstract

A study was made of the composition, acidity, bacterial levels and related characteristics of 34 flavored frozen yogurts obtained in the Northeast United States from various sources. Wide variations were observed. pH of frozen yogurts varied from 4.0 to 6.5 and titratable acidity from 0.31 to 1.27%. Most brands of frozen yogurt had a pH of 4.4 or lower and a titratable acidity above 0.9% with accompanying typical flavor and tartness.

摘要

对在美国东北部从不同来源获取的34种调味冷冻酸奶的成分、酸度、细菌水平及相关特性进行了一项研究。观察到了很大的差异。冷冻酸奶的pH值在4.0至6.5之间，可滴定酸度在0.31%至1.27%之间。大多数冷冻酸奶品牌的pH值为4.4或更低，可滴定酸度高于0.9%，伴有典型的风味和酸度。