[Low-fat milk products with increased dietary fibre content]

Ozola, L.; Ciprovica, I.; Serdjuka, N.; Rizikova, E. . Faculty of Food Technology

[Low-fat milk products with increased dietary fibre content]

1998

Ozola, L. | Ciprovica, I. | Serdjuka, N. | Rizikova, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)

The development of some diseases arteriosclerosis in particular, is closely connected with the cholesterol level in blood that is dependent on fat content in food including milk products. The given research has been carried out to obtain low-fat milk products and to popularize them explaining their advantages. The production technology of 8% sour cream with addition of different stabilizers-emulgators has been developed. According to the sensory evaluation the best consistency has been obtained using stabilizer-emulgator Palsgaard (Denmark). As the role of dietary fibre in food products is very great and the cheapest and most perspective fibre source is wheat bran, the production technology of skimmed milk cheese paste with bran has been developed.

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AGROVOC Keywords

agent de texture alimentos analyse organoleptique animal fats bran cholesterol colesterol corps gras animal cream crema dietary fibres emulsificantes emulsifiers estabilizadores fibra de la dieta fibre alimentaire foods grasas animales latvia letonia lettonie milk products organoleptic analysis produit alimentaire produit laitier queso blando recherche research salvado soft cheese son stabilizers trigo wheats

Bibliographic information

Publisher

Latvian University of Agriculture

Pagination

p. 31-33

Other Subjects

Creme; Productos lacteos; Ble; Analisis organoleptico; Emulsifiant; Fromage a pate molle; Investigacion

Language

Latvian

Note

2 tables; 6 ref.

Translated Title

Piena produkti ar zemu tauku saturu un paaugstinatu skiedrvielu daudzumu

Type

Non-Conventional

Source

[Scientific motivation for the production of healthy food], Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): Latvian University of Agriculture, 1998. 75 p.

In AGRIS since: 1999-08-15

Format: AGRIS AP

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[Low-fat milk products with increased dietary fibre content]

1998

AGROVOC Keywords

Bibliographic information