Milk fat and proteins contenet [i.e. content] in goat's milk-made yogurt supplemented with honey in pre-fermentation time | Sadržaj mlečne masti i proteina u kozjem jogurtu sa dodatkom meda
2008
Đurđević-Milošević, D., Visoka poljoprivredna škola strukovnih studija, Šabac (Serbia) | Stijepić, M., Visoka medicinska škola, Prijedor (Bosnia and Herzegovina)
The paper presents nutritional value of goat's milk in a sense of both proteins and milk fat contents. Experimental results show the influence of both 5% and 10% honey supplementations of the goat's milk before the process of fermentation. The fermentation has been done by classic starter cultures Streptococcus thermophilus and Lactobacillus delbruckii subsp. bulgaricus. The experimental results show qualitative change in yogurt after honey supplementation. The proteins content was increased for 59.99% in a product with 5% honey compared to no honey yogurt, and for 99.10% in a product with 10% honey. In the other hand, milk fat content was decreased for 3.43% and 15.21% respectively, in samples with 5% and 10% honey.
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