Original scientific paper

Effect of storage duration and temperature on lactose content in yogurt

Nada Vahčić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Mirjana Hruškar
Milana Ritz
Vera Vojnović

Abstract

Lactose content changed during storage depending on duration and temperature in depot. In this article factorial design 3^ (two factors - duration and temperature: three levels) was used to establish equation where lactose content is dependent and duration and temperature are independent variables. This equation could be used to predict lactose content at intermediate levels of duration and temperature or to find the levels of factors minimizing changes in lactose content The efficiency of calculated equation was 99,97%.

Keywords

lactose content; factorial design 3^2; duration of storage; temperature in depot

Hrčak ID:

95193

URI

https://hrcak.srce.hr/95193

Publication date:

17.8.1994.

Article data in other languages: croatian

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