PROTEOSE-PEPTONE CONTENTS OF MISHTI-DOI AND THEIR CORRELATION WITH BROWNING INDEX

Authors
MANN B JOSHI VK
Citation
B. Mann et Vk. Joshi, PROTEOSE-PEPTONE CONTENTS OF MISHTI-DOI AND THEIR CORRELATION WITH BROWNING INDEX, Journal of Food Science and Technology, 34(5), 1997, pp. 425-426
Citations number
6
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
34
Issue
5
Year of publication
1997
Pages
425 - 426
Database
ISI
SICI code
0022-1155(1997)34:5<425:PCOMAT>2.0.ZU;2-R
Abstract
Proteose-peptone contents were determined in samples collected at diff erent stages during the manufacture of Mishti Doi. Intensity of brown colour of Mishti Doi and proteose-peptone contents showed a positive c orrelation coefficient of 0.93. Proteose-peptone contents decreased in the final product, indicating the consumption of proteose-peptone by starter culture microorganisms.