The influence of Na-caseinate on rheological and sensory characteristics of fermented skim milk with the butter culture butter milk

Macej, O.; Bulatovic, A.; Jovanovic, S.; Obradovic, D.; Mikuljanac, A.; Pudja, P.; Ivanovic, M.

The influence of Na-caseinate on rheological and sensory characteristics of fermented skim milk with the butter culture butter milk

1995

In this paper the possibility of application of Na-caseinate for improving rheological characteristics of fermented skim milk were investigated. The products with added Na-caseinate have had better sensory characteristics, with especially improved consistency. The results suggest that Na-caseinate could have successful application as single stabilizer in the production of fermented skim milk.

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AGROVOC Keywords

leche desnatada leche fermentada

Bibliographic information

Publisher

Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju

Other Subjects

Lait ecreme; Propiedades reologicas; Caseinate; Propriete organoleptique; Caseinatos; Lait fermente; Propiedades organolepticas; Propriete rheologique

Language

Serbian

Note

Summary (En)

4 tables; 37 ref.

ISBN

86-80733-02-4

Type

Conference; Summary

Source

Modern trends in food technology. [Proceedings from the 2nd Yugoslav symposium of food technologists, Belgrade (Yugoslavia), Februar 9-10, 1995], Obradovic, D.B.Jankovic, M.A. (eds.).- Beograd (Yugoslavia): Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju, 1995.- ISBN 86-80733-02-4. p. 366-375

Conference

2. jugoslovenski simpozijum prehrambenih tehnologa, Beograd (Yugoslavia), 9-10 Feb 1995

In AGRIS since: 1996-08-15

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