Possibilities of dessert gels production based on the whey

Adamovic, B.; Misic, D.; Pudja, P.

Possibilities of dessert gels production based on the whey

1989

Adamovic, B. | Misic, D. | Pudja, P. (Poljoprivredni fakultet, Beograd (Yugoslavia))

Based on fresh whey, the sweet dessert gel with refreshing flavour and aroma of lemon, orange and apple have been produced. Obtained dessert gel products are of high-quality and organoleptically evaluated positively. Obtained results indicated that fresh whey can be used for the production of gel products but the protein content in it must be controlled.

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AGROVOC Keywords

calidad coloides contenido proteico dessert postres

Bibliographic information

Published in

Zbornik Poljoprivrednog fakulteta (Yugoslavia)

Volume 34 Issue 591 ISSN 0522-8530

Pagination

pp. 287-293

Other Subjects

Yougoslavie/ odeur; Qualite; Lactoserum; Teneur en proteines; Yugoslavia/ olor; Propiedades organolepticas; Colloide; Propriete organoleptique; Suero de la leche

Language

Serbo-Croatian

Note

1 graph; 3 tables; 5 ref. Summaries (En, Ru) Text in cyrillic.

Type

Summary

In AGRIS since: 1991-08-15

Format: AGRIS AP

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Possibilities of dessert gels production based on the whey

1989

AGROVOC Keywords

Bibliographic information