Influence of fat content and starter cultures on the quality of fermented dairy products
| Autor: | Vladimir R. Vukić, Marjan I. Ranogajec, Mirela D. Iličić, Dajana V. Hrnjez, Spasenija D. Milanović, Katarina G. Kanurić |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
2. Zero hunger
Fat content Chemistry starter cultures 0402 animal and dairy science General Engineering food and beverages 04 agricultural and veterinary sciences fermented milk products 040401 food science 040201 dairy & animal science law.invention Probiotic 0404 agricultural biotechnology Starter law lcsh:Technology (General) Fermented milk products lcsh:T1-995 Fermentation rheology Food science texture |
| Zdroj: | Acta periodica technologica (2015) (46):55-63 Acta Periodica Technologica, Vol 2015, Iss 46, Pp 55-63 (2015) |
| ISSN: | 1450-7188 |
| Popis: | The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content. [Projekat Ministarstva nauke Republike Srbije, br. III 46009] |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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