Pregledni rad
Fresh Products - Yoghurt, Fermented Milks, Quarg and Fresh Cheese
Z. Puhan
; Laboratory of Dairy Science, Swiss Federal Institute of Technology, Zurich, Switzerland
F.M. Driessen
; MONA Melkunie, Woerden, The Netherlands
P. Jelen
; Dept. of Food Science, University of Alberta, Edmonton, Canada
A.Y. Tamime
; The Scottish Agricultural College Auchincruive, Food Science & Technology Department, Ayr, Scottland
Sažetak
Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or fermented, with other foods, primarily with fruits and herbs, as well as the development of processes which led to prolongation of the shelf life for up to several months, contributed to the popularity, i.e. to the increase of consumption of these products. According to the latest survey of IDF (1) on the consumption of dairy products in the world, fermented milks are very popular and, with increasing health consciousness of consumers worldwide, new fermented milks are being developed.
Ključne riječi
fermented dairy products; fermented milk with probiotic bacteria; fresh cheese; quarg
Hrčak ID:
95214
URI
Datum izdavanja:
25.11.1994.
Posjeta: 3.384 *