Optimization of quality parameters in probiotic Quarg
2007
Ilicic, M.D. | Milanovic, S.D. | Caric, M.Dj. | Djuric, M.S. | Tekic, M.N., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
The effect of probiotic starters, traditional culture and their combination on Quarg quality have been researched in this study. Quarg was produced from milk of: 1.6%, 2.2%, 2.5%, 3.2% and 4.5% fat content. Dependence of Quarg yield in function of fat content and total protein content was shown in 3D diagrams. Dependence of minerals content (calcium and phosphorus) in Quarg samples in function of fat and protein content was presented in 3D diagrams, as well. In order to achieve a certain degree of generalization as welll as to obtain statistical approval of the above conclusions, the chemical results of Quarg samples were exposed to the regression analysis method and mathematical model for each particular nutritive characteristic was derived.
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