Technology of manufacture of high viscosity yoghurt

Minkova, S.

Technology of manufacture of high viscosity yoghurt

2001

Minkova, S. (ELBY-Bulgaricum, Elin Pelin Branch, Bulgaria))

New starter for production of high viscosity yoghurt with low postacidification were developed. The role of cultivation temperature on kinematic viscosity and whey separation was studied. Postacidification of strains, starters and ready product was detected.

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AGROVOC Keywords

acidez acidity calidad food technology fruit products lactic acid bacteria lactosuero leche pasteurizada organoleptic properties pasteurized milk productos derivados de las frutas quality separating separation technologie alimentaire viscosidad viscosity whey yaourt yoghurt yogur

Bibliographic information

Published in

Bulgarian Journal of Agricultural Science

Volume 7 Issue 4-5 ISSN 1310-0351

Pagination

pp. 445-458

Other Subjects

Propiedades organolepticas; Acidite; Bacterias acidolacticas; Lactoserum; Separacion; Propriete organoleptique; Qualite; Tecnologia de los alimentos; Produit a base de fruits; Bacterie lactique; Viscosite; Lait pasteurise

Language

English

Note

Summary (En)

5 ill., 7 ref.

Type

Summary

Corporate Author

National Centre for Agrarian Sciences, Sofia (Bulgaria)

In AGRIS since: 2002-08-15

Format: AGRIS AP

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Technology of manufacture of high viscosity yoghurt

2001

AGROVOC Keywords

Bibliographic information