Ultra-filtrated curds: quality, economy and universality

Special items of applying natural fruit-and-berries flavors in the yogurt and curds manufacturing have been studied. Efficiency of the flavors application was assessed by stability of the color, taste and consistency of the product at storing and by absence of syneresis and worsening of the organoleptic and microbiological characteristics. The lower limit of the flavors active acidity for yogurt production was established at the level of the pH value 3,4. When flavors with lower acidity were used the color intensity in yogurt reduced at storage and consistency became more liquid. It was found that flavors with sugar content 40-61 % can be applied for yogurt receiving at corresponding recalculation of the recipes providing saccharose content in yogurts complying to the standard requirements. Acidity of the natural fruit-and-berries flavors used for curds pastes production considerably effects products color preservation and its organoleptic indices. It is advisable to apply flavors with the pH values in the range of 3,6-4,8 for curds products manufacturing. The natural fruit-and-berries flavors rate 8-10% is considered to be optimal for improving organoleptic properties of the curds pastes.

curds, yogurt, fruit-and berries flavors, special issues of application, efficient application