The new products from fermented curd whey

Skudra, L.; Blija, A.; Dukalska, L.; Sturmovica, E. . Dept. of Food Technology

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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AGROVOC Keywords

additif de panification alkali treatment ammonia ammoniac bakery additives bread caillebotte calidad proteica curd farine fermentation flours harinas lactobacillus acidophilus lactobacillus bulgaricus lactosa lactose lactosuero latvia letonia lettonie milk products pain pan produit laitier protein quality temperatura temperature temps tiempo time traitement aux alcalis tratamiento alcalino whey

Bibliographic information

Publisher

Latvian University of Agriculture

Pagination

p. 30-40

Other Subjects

Productos lacteos; Qualite proteique; Aditivos de la panificacion; Fermentacion; Lactoserum; Amoniaco; Requeson

Language

English

Note

Summaries (En, Lv)

6 tables; 2 ill., 9 ref.

Translated Title

Jauni produkti no fermentetam biezpiena sukalam

Type

Summary; Non-Conventional

Source

[Collection of articles devoted to the 50th anniversary of Food Technology Faculty], Karklina, D.Blija, A.Kaulins, U. (eds.).- Jelgava (Latvia): Latvian University of Agriculture, 1998. 152 p.

In AGRIS since: 1998-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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The new products from fermented curd whey

1998

AGROVOC Keywords

Bibliographic information