Original scientific paper
Preparation of fermented products intended for freezing by usage of different stabilizers
Olivera Marić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Kršev
Ljubica Tratnik
Abstract
The. article examines the possibilities for the preparation of fermented products for freezing by using different stabilizers and flavours. The samples were prepared fro7n sterilized milk concentrated by ultrafiltration. The stabilizers and flavours used, as well as the acidity of samples and organoleptic quality are summarized in the given tables.
Keywords
fermented products; stabilizers
Hrčak ID:
96443
URI
Publication date:
2.12.1985.
Visits: 979 *