Izvorni znanstveni članak
Observing of physical and chemical changes of milk desserts-puddings during the storage
Ljerka Marija Lalić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Katarina Benković
Branka Magdalenić
Sažetak
In this work have been tested milk desserts - pudding reologic characteristics with Brookfield o rotational viscosymeter. Viscosity values for milk desserts have been calculated and log-aritmic functions of viscosity values and shear velocities have been presented. This analysis has enabled the observing of qualitative changes in the systems during storage in the refrigerator at 281 K (8 °C). This determination method has proved itself to be very simple technologically, convenient and applicable for products quality control during storage.
Ključne riječi
milk desserts; puddings; storage
Hrčak ID:
108766
URI
Datum izdavanja:
2.5.1986.
Posjeta: 1.520 *