Izvorni znanstveni članak

Utilization of sweet and whey in the production of fermented beverages

Jovan Đorđević ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Gordana Niketić
Anđelka Karić
Nevena Bubanja
D. Marković

Sažetak

On the basis of the experimental results the authors suggest a technology of beverages from sweet and acid whey with double pasterization and homogenization followed by the inoculation with 2 % of the culture of L. helveticus.

Ključne riječi

whey; fermented beverages

Hrčak ID:

116019

URI

https://hrcak.srce.hr/116019

Datum izdavanja:

1.7.1982.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.423 *