The examination of the refreshing drink whey production possibility at aseptic conditions
1984
Niketic, G. | Marinkovic, S. (Poljoprivredni kombinat Beograd, Padinska Skela (Yugoslavia). OOUR PKB Standard)
According to their physical and chemical properties and bacteriological safety, sour and sweet whey are completely suitable as raw materials, for the production of beverages based on whey with an addition of various kinds of fruits. Various stabilizers, concentrates and fruit flavourings affect physical, chemical, organoleptic and bacteriological properties of products. Production technology for such beverages has been completely defined. Heating does not have a significant effect on dry matter content, proteins, lactose, mineral matters, vitamin C and essential aminoacids in 6-week storage period on ambient temperature. Sampling proved that this product would be readily accepted by the consumers, and the best characteristics are observed in the beverage with the addition of oranges.
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Эту запись предоставил Unassigned data from Yugoslavia