Original scientific paper

Direct milk acidification: yoghurt production

Ljerka Gregurek orcid.org/0000-0003-4711-0971 ; "Dukat" Mljekara Zagreb d.d., M. Čavića 9, 10000 Zagreb
Ljubica Tratnik
Lovorka Milešević

Abstract

Yoghurt is the most popular and the most wide-spread fermented milk beverage. Experts all over the world are continually engaged researching its composition, production problems and the influence of technologic processes on its quality. Part of investigations is oriented on use of additives in view to improve products quality, to enlarge assortment or to shorten necessary duration of milk coagulation and so on.

Keywords

direct milk acidification; GDL yoghurt

Hrčak ID:

94998

URI

https://hrcak.srce.hr/94998

Publication date:

17.9.1996.

Article data in other languages: croatian

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