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Yoghurt enriched with proteins from the UF concentrated whey

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

Sažetak

The present paper illustrates the utilization of the UF concentrated whey in the manufacture of yoghurt. According to the organoleptic properties (of yoghurt) the best yoghurt quality was achieved by adding 10-30% UF concentrated whey into the yoghurt milk. A good yoghurt quality can be also achieved by adding 50% UF concentrated whey.

Ključne riječi

yoghurt; proteins from the UF concentrated whey

Hrčak ID:

99912

URI

https://hrcak.srce.hr/99912

Datum izdavanja:

1.7.1984.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.308 *