Food hydrocolloids in dairy products
2001
Garancs, J. (Ltd. "Lyckeby Aloja", Ungurpils, Limbazu distr. (Latvia))
Food hydrocolloids provide new possibilities in the production and improvement of dairy food.The aim of the given study was to find effective ways and methods for the improvement of currently used dairy products and for the production of new ones by using food hydrocolloids. One of the most popular ways of hydrocolloid application in dairy products is to ensure the viscosity of sour cream that needs secondary heat treatment to increase its shelf life. Food hydrocolloids make it possible not only to improve the traditional milk products but also to create a lot of new ones. The new products that could be made using hydrocolloids are defined. The use of hydrocolloids for the stabilization of sour milk products is described in details.
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