Original scientific paper

Utilization of sweet and whey in the production of fermented beverages

Jovan Đorđević ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Gordana Niketić
Anđelka Karić
Nevena Bubanja
D. Marković

Abstract

On the basis of the experimental results the authors suggest a technology of beverages from sweet and acid whey with double pasterization and homogenization followed by the inoculation with 2 % of the culture of L. helveticus.

Keywords

whey; fermented beverages

Hrčak ID:

116019

URI

https://hrcak.srce.hr/116019

Publication date:

1.7.1982.

Article data in other languages: croatian

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