Izvorni znanstveni članak
Effect of storage duration and temperature on lactose content in yogurt
Nada Vahčić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Mirjana Hruškar
Milana Ritz
Vera Vojnović
Sažetak
Lactose content changed during storage depending on duration and temperature in depot. In this article factorial design 3^ (two factors - duration and temperature: three levels) was used to establish equation where lactose content is dependent and duration and temperature are independent variables. This equation could be used to predict lactose content at intermediate levels of duration and temperature or to find the levels of factors minimizing changes in lactose content The efficiency of calculated equation was 99,97%.
Ključne riječi
lactose content; factorial design 3^2; duration of storage; temperature in depot
Hrčak ID:
95193
URI
Datum izdavanja:
17.8.1994.
Posjeta: 1.174 *