Skip to the main content

Mljekarstvo : journal for dairy production and processing improvement, Vol. 38 No. 1, 1988.

Original scientific paper

Frozen yoghurt

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

Full text: croatian pdf 869 Kb

page 3-8

downloads: 765

cite

Abstract

Higher life standard causes increased necessity for larger scale of food products and of milk products as well. Because of larger consumption and of the improvement of milk deserts nutritive value, in the today's wored there is aspiration for the production of the preparations enriched with milk proteins. The aim of this work was to produce frozen yoghurt with higher quantity of milk proteins. This was obtained by milk ultrafiltration and by addition of hidrolized condensed whey. Produced frozen yoghurt has better nutritive value compared with that of ice-cream and of yoghurt. Its durability is considerably prolonged compared with that of yoghurt. Organoleptical evaluations carried out by large number of consumers (hedonistic scale was used) confirmed its excellent acceptability.

Keywords

yoghurt; frozen yoghurt

Hrčak ID:

101185

URI

https://hrcak.srce.hr/101185

Publication date:

3.1.1988.

Article data in other languages: croatian

Visits: 1.409 *