ارزيابي عوامل موثر بر توليد نوشيدني شير ميوه (شير سيب )

Evaluation of factors influencing production of fruit milk beverage: Apple milk

In this research producing fruit milk with apple concentrate or puree was studied. In preliminary experiments milk with puree or concentrate and essence of apple was mixed with different proportions. In order to determin the best formulation the samples were judged by experienced panellists. In addition to determine the best combination of temperature - time for samples pasteurisation, three different conditions were applied as follows: 75°C for 15 minutes. 85°C for 10 minutes and 95°C for 5 minutes. In later stages on the basis of preliminary results apple milk beverage was produced and packed in doy-pak packages. Samples were stored in the refrigerator for 6 weeks in order to evaluate shelf life. During this period; pH, color and appearance, taste, odor and microbial characteristics were determined weekly. Results showed that the mentioned period of organoleptic quality of the samples waw maintained unchanged and the results of microbial experiments for existence of mould, yeast and excrete and non - excrete conforms was negative.