The influence of Na-caseinate on rheological and sensory characteristics of fermented skim milk with the butter culture butter milk
1995
Macej, O. | Bulatovic, A. | Jovanovic, S. | Obradovic, D. | Mikuljanac, A. | Pudja, P. | Ivanovic, M. (Poljoprivredni fakultet, Beograd (Yugoslavia))
In this paper the possibility of application of Na-caseinate for improving rheological characteristics of fermented skim milk were investigated. The products with added Na-caseinate have had better sensory characteristics, with especially improved consistency. The results suggest that Na-caseinate could have successful application as single stabilizer in the production of fermented skim milk.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Unassigned data from Yugoslavia
