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Optimisation et prolongation de la durée de conservation du quark, un type de yaourt.

Optimisation et prolongation de la durée de conservation du quark, un type de yaourt.


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About the Book

Le quark a été préparé à partir de lait de vache en optimisant différents paramètres tels que la concentration en présure, le pourcentage de sucre et les types d'arômes. Les concentrations en présure utilisées pour l'optimisation étaient de 0,00139 %, 0,00234 %, 0,00278 % et 0,00468 %. Parmi celles-ci, en termes d'acidité, de texture, d'arôme et d'aspect, la présure à 0,00234 % s'est avérée être le meilleur produit. La concentration en sucre dans le quark a été variée dans différentes proportions, à savoir 2, 4 et 5 %, parmi lesquelles 4 % a été classée comme la meilleure en termes de propriétés sensorielles. Pour l'optimisation de l'arôme, deux arômes (ananas et vanille) ont été utilisés avec une coloration orange-rouge et sans colorant pour la préparation du quark, parmi lesquels l'échantillon à la vanille sans colorant ajouté a été nettement préféré. La durée de vie optimale (HQL) du produit optimisé était de 45 jours en congélation (-20 °C) et de 6 jours en réfrigération (-4 °C). Le produit restait toutefois acceptable jusqu'à 2 jours à température ambiante (33 ± 2 °C) et jusqu'à 15 jours en réfrigération.


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Product Details
  • ISBN-13: 9786208848712
  • Publisher: Editions Notre Savoir
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 60
  • Returnable: N
  • Weight: 145 gr
  • ISBN-10: 6208848717
  • Publisher Date: 14 Jul 2025
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Spine Width: 4 mm
  • Width: 152 mm


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Optimisation et prolongation de la durée de conservation du quark, un type de yaourt.
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