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Preparation of fermented products intended for freezing by usage of different stabilizers

Olivera Marić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Kršev
Ljubica Tratnik


Puni tekst: hrvatski pdf 695 Kb

str. 362-366

preuzimanja: 474

citiraj


Sažetak

The. article examines the possibilities for the preparation of fermented products for freezing by using different stabilizers and flavours. The samples were prepared fro7n sterilized milk concentrated by ultrafiltration. The stabilizers and flavours used, as well as the acidity of samples and organoleptic quality are summarized in the given tables.

Ključne riječi

fermented products; stabilizers

Hrčak ID:

96443

URI

https://hrcak.srce.hr/96443

Datum izdavanja:

2.12.1985.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.230 *