Fortifying buttermilk with calcium, magnesium, and whey proteins
2009
Ziarno, M. | Zareba, D. | Piskorz, J.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Biotechnologii, Mikrobiologii i Oceny Zywnosci
The objective of this study was to produce buttermilk fortified with calcium, magnesium, and whey protein by adding some selected calcium and magnesium salts, and a whey protein concentrate (WPC 68) into the milk being processed prior to its re-pasteurization. At the first stage of the study, various amounts of calcium salts and their mixtures, were added into the milk samples. Their impact on the thermal stability of milk during the 15 second re-pasteurization at 74 deg C was determined. At the second stage of the study, under the laboratory conditions, buttermilk was produced from the milk fortified with the selected elements according to the formula developed at the first stage. The strongest changes were found in the buttermilk samples fortified with calcium citrate, magnesium gluconate and WPG
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