Izvorni znanstveni članak
Quality of yoghurt produced by ultrafiltration
Metin Atamer
; Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey
Marijana Carić
Ljiljana Kulić
Sažetak
Production of yoghurt from UF concentrated milk was investigated. In addition to the effect of different total solids level, the influence of heat treatment, on some properties of yoghurt was tested. According the these results, the good quality yoghurt production is possible of UF milk with 13% total solids level.
Ključne riječi
yoghurt; ultrafiltration; quality
Hrčak ID:
104961
URI
Datum izdavanja:
1.6.1987.
Posjeta: 1.157 *