توليد شير و ماست رژيمي كم سديم، بررسي تركيبات و خصوصيات ارگانولپتيك آنها

F Production of Low Sodium Milk and Yoghurt, Study of the Composition and Their Organoleptic Attributes

Introduction: Milk is one of the most important nutritional source and is defined as a complete food. The average mineral content of milk is 7.3 g/L. Low sodium milk is considered as a dietary item in treatment of a number of diseases, therefore in the present investigation, it was decided to prepare milk with low sodium content. Materials and Methods: In this study low sodium milk was prepared using cation exchange ; chromatography and later low sodium yoghurt was produced. Milk and yoghurt samples ^ were analyzed for ash, minerals, (sodium, potassium and calcium) fat, protein contents, pH Y and sensory attributes. Results: The results indicated that sodium content decreased from 486.25 mg/L to 70.25 mg/ L while potassium and calcium contents increased and fat, protein, ash contents and pH did not change significantly. Results of sensory evaluations showed no significant differences. 9 Low sodium yoghurt showed that the ash content and sensory evaluations were not c. significantly different from the ordinary yoghurt, however sodium content decreased from ^ 535 mg/L to 74.33 mg/L, and potassium and calcium contents increased. Conclusion: This study showed the production oflow sodium milk and yoghurt. Potassium and calcium contents increased and it was indicated that low sodium content did not change sensory attributes in these products. 1 Keywords: Ion Exchange Chromatography, Low Sodium Milk, Mineral, Organoleptic Attribute. c_ F K