Technology of manufacture of high viscosity yoghurt
2001
Minkova, S. (ELBY-Bulgaricum, Elin Pelin Branch, Bulgaria))
New starter for production of high viscosity yoghurt with low postacidification were developed. The role of cultivation temperature on kinematic viscosity and whey separation was studied. Postacidification of strains, starters and ready product was detected.
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书目信息
页码
pp. 445-458
其它主题
Propiedades organolepticas; Acidite; Bacterias acidolacticas; Lactoserum; Separacion; Propriete organoleptique; Qualite; Tecnologia de los alimentos; Produit a base de fruits; Bacterie lactique; Viscosite; Lait pasteurise
语言
英语
注释
Summary (En)
5 ill., 7 ref.
类型
Summary
团体作者
National Centre for Agrarian Sciences, Sofia (Bulgaria)
2002-08-15
AGRIS AP