The new products from fermented curd whey
1998
Skudra, L. | Blija, A. | Dukalska, L. | Sturmovica, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technology)
The article deals with several technologies for manufacturing new food products from curd whey fermented by means of L. acidophilus and L. bulgaricus. A mathematical model has been developed to calculate titrated acidity as a function of fermentation time and temperature. A new dry fodder - "Biolakts" as well as a skimmed milk substitute developed from acid fermented curd whey are described. "Biolakts" is recommended for use in veterinary medicine as a substitute for pure Ca lactate. Fermented curd whey may also be used in bread production as additive for improving bread quality.
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