Quality of quarg produced by probiotics application
Milanovic, S.D. | Panic, M.D. | Caric, M.Dj.(University of Novi Sad, Novi Sad (Serbia and Montenegro). Faculty of Technology)
The possibilities of probiotic quarg manufacture, the effect of probiotics, traditional starter culture and their combination, on quarg quality have been investigated in this study. Quarg was produced of milk with 2.5% and 4.2% fat content. The obtained results showed significant differences in chemical composition, physical and sensory properties and shelf-life of the produced cheese samples. From 10 samples produced, 2 samples were of excellent sensory properties and have been evaluated with maximum score. All samples were shelf-stable 5 weeks, while decrease of pH value was insignificant during 30 days of storage at below 4 deg C. Different kinds of quarg, produced by use of probiotics, could be used by all consumers categories having beneficial effect on intestinal function and promoting good health because of probiotic bacteria presence.
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