Technology for production of low viscosity drinking yogurt
2001
Minkova, S. (ELBY - Bulgaricum (Elin Pelin Branch), BG-1202 Sofia (Bulgaria))
Newly isolated strains S. thermophilus and L. bulgaricus from home-made Bulgarian yogurt were used for development of starters for manufacture of low viscosity drinking yogurt. The composition of starter and technology parameters such as homogenization and pasteurization were studied. The influence of raw milk composition - (SNF 9%, F 1% or SNF 9%, F 3.2%) on kinematic viscosity was studied. Postacidification of starters and products received with them were studied as well.
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书目信息
Bulgarian Journal of Agricultural Science
卷
7
期
3
ISSN
1310-0351
页码
pp. 341-344
其它主题
Aptitude a la conservation; Viscosite; Propiedades organolepticas; Propriete organoleptique; Homogeneizacion; Pasteurizacion; Homogeneisation; Aptitud para la conservacion; Acidificacion
语言
英语
注释
Summary (En)
3 ill.; 8 ref.
类型
Summary
团体作者
National Centre for Agrarian Sciences, Sofia (Bulgaria)
2002-08-15
AGRIS AP