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Influence of the technological process on UHT sterilized cream for whipping

Anka Popović-Vranješ ; RO "Mljekarska industrija", Banja Luka
Elida Šehić


Puni tekst: hrvatski pdf 1.429 Kb

str. 73-82

preuzimanja: 481

citiraj


Sažetak

The paper shows influence of pretreatment and UHT sterilizing process on the quality of cream for whipping. It indicates the possibility of industrial production of UHT sterilized cream for whipping, without the addition of preservatives. Observation of quality during storage it was found out that a long shelf life the storage temperature is very important. Storage without refrigeration has a negative effect on the stability of cream and the whipping quality.

Ključne riječi

UHT sterilized cream for whipping; quality; technological process

Hrčak ID:

95983

URI

https://hrcak.srce.hr/95983

Datum izdavanja:

4.3.1985.

Podaci na drugim jezicima: hrvatski

Posjeta: 983 *