Influence of fat content and starter cultures on the quality of fermented dairy products

Autor:	Iličić Mirela D., Milanović Spasenija D., Hrnjez Dajana V., Kanurić Katarina G., Vukić Vladimir R., Ranogajec Marjan I.
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	fermented milk products starter cultures rheology texture Technology (General) T1-995
Zdroj:	Acta Periodica Technologica, Vol 2015, Iss 46, Pp 55-63 (2015)
Druh dokumentu:	article
ISSN:	1450-7188 2406-095X
DOI:	10.2298/APT1546055I
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:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e66e458dd7df4198ad4a6393bcec4054 Zobrazit plný text záznamu View record in DOAJ