Original scientific paper

Fermented milk drinks on the basis of UF whey-preparation possibility

Ljerka Kršev ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik

Abstract

In this paper the possibility of preparation the fermented milk drinks exclusively on the base of the UF whey concentrate has been examined. The following milk drinks were prepared; acidophilus milk, yoghurt and sour milk. The samples being prepared on the UF concentrated whey were appraised in relation to the samples prepared on the reconstituted skim-milk powder. The products obtained were of the compact and homogenous structure, and their organoleptic characteristics were very close to those of the control samples. Development of dairy cultures in UF whey concentrate was satisfying.

Keywords

fermented milk drinks; UF whey

Hrčak ID:

99928

URI

https://hrcak.srce.hr/99928

Publication date:

1.9.1984.

Article data in other languages: croatian

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