Pregledni rad

Low-cholesterol dairy foods

Ivica Vujičić ; Poljoprivredni fakultet, Novi Sad
Mirjana Vulić
T. Könyves

Sažetak

Nutritional and health problems of cholesterol in milk and dairy products were discussed with reference to the needs and methods of removing it from dairy foods. Contents, variation and location of cholesterol in milk were reviewed with regards to methods of manufacturing the low-cholesterol dairy foods. Physical, chemical and biological methods of removing the cholesterol from milk and milk fat were described.

Ključne riječi

cholesterol removing; dairy foods

Hrčak ID:

95446

URI

https://hrcak.srce.hr/95446

Datum izdavanja:

20.1.1992.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.537 *