Characteristics of natural yoghurt containing inulin
2002
KÆebukowska, L. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Industrial and Food Microbiology) | Dajnowiec, F. | Zander, L. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Process Engineering and Equipment) | Kornacki, K.
The possibility of using inulin in the process of yoghurt production was tested in the present experiment. It was found that texture-forming inulin added to milk has no effect on the development of yoghurt microflora and stabilizes the rheological properties of the final product. Inulin may replace other stabilizers in yoghurt production, enriching them in valuable dietary fibre
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