Izvorni znanstveni članak
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
Datum izdavanja:
1.7.1984.
Posjeta: 986 *