[Low-fat milk products with increased dietary fibre content]
1998
Ozola, L. | Ciprovica, I. | Serdjuka, N. | Rizikova, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
The development of some diseases arteriosclerosis in particular, is closely connected with the cholesterol level in blood that is dependent on fat content in food including milk products. The given research has been carried out to obtain low-fat milk products and to popularize them explaining their advantages. The production technology of 8% sour cream with addition of different stabilizers-emulgators has been developed. According to the sensory evaluation the best consistency has been obtained using stabilizer-emulgator Palsgaard (Denmark). As the role of dietary fibre in food products is very great and the cheapest and most perspective fibre source is wheat bran, the production technology of skimmed milk cheese paste with bran has been developed.
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