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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju
其它主题
Lait ecreme; Lait fermente; Propiedades organolepticas; Caseinate; Caseinatos; Propriete organoleptique; Propriete rheologique; Propiedades reologicas
语言
塞尔维亚
注释
Summary (En)
4 tables; 37 ref.
ISBN
86-80733-02-4
类型
Conference; Summary
来源
Modern trends in food technology. [Proceedings from the 2nd Yugoslav symposium of food technologists, Belgrade (Yugoslavia), Februar 9-10, 1995], Obradovic, D.B.Jankovic, M.A. (eds.).- Beograd (Yugoslavia): Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju, 1995.- ISBN 86-80733-02-4. p. 366-375
粮农组织大会
2. jugoslovenski simpozijum prehrambenih tehnologa, Beograd (Yugoslavia), 9-10 Feb 1995
1996-08-15
AGRIS AP
