Izvorni znanstveni članak

The preparation of the fermented milks for lyophilisation

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

Sažetak

Although expensive, the process of lyophilisation is favourable for preserving milk products. In this work the author pointed out the possibility of decreasing the cost of lyophilisation of fermented milk product - acid milk - by manufacturing the product as concentrated milk. From the work results it can be seen that optimal conditions for acid milk are obtained in concentrations of 18-22% dry milk solid, however, increasing dry solid above 40% prolongs the time necessary for acidification of the milk.

Ključne riječi

fermented milks; lyophilisation

Hrčak ID:

99656

URI

https://hrcak.srce.hr/99656

Datum izdavanja:

2.2.1984.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.670 *