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The influence of different milk composition on the properties of kefir

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

Puni tekst: hrvatski, pdf (1 MB) str. 143-152 preuzimanja: 416* citiraj
APA 6th Edition
Tratnik, Lj. i Kršev, Lj. (1991). Utjecaj različitog sastava miijeka na svojstva kefira. Mljekarstvo, 41 (6), 143-152. Preuzeto s https://hrcak.srce.hr/95850
MLA 8th Edition
Tratnik, Ljubica i Ljerka Kršev. "Utjecaj različitog sastava miijeka na svojstva kefira." Mljekarstvo, vol. 41, br. 6, 1991, str. 143-152. https://hrcak.srce.hr/95850. Citirano 12.05.2021.
Chicago 17th Edition
Tratnik, Ljubica i Ljerka Kršev. "Utjecaj različitog sastava miijeka na svojstva kefira." Mljekarstvo 41, br. 6 (1991): 143-152. https://hrcak.srce.hr/95850
Harvard
Tratnik, Lj., i Kršev, Lj. (1991). 'Utjecaj različitog sastava miijeka na svojstva kefira', Mljekarstvo, 41(6), str. 143-152. Preuzeto s: https://hrcak.srce.hr/95850 (Datum pristupa: 12.05.2021.)
Vancouver
Tratnik Lj, Kršev Lj. Utjecaj različitog sastava miijeka na svojstva kefira. Mljekarstvo [Internet]. 1991 [pristupljeno 12.05.2021.];41(6):143-152. Dostupno na: https://hrcak.srce.hr/95850
IEEE
Lj. Tratnik i Lj. Kršev, "Utjecaj različitog sastava miijeka na svojstva kefira", Mljekarstvo, vol.41, br. 6, str. 143-152, 1991. [Online]. Dostupno na: https://hrcak.srce.hr/95850. [Citirano: 12.05.2021.]

Sažetak
The influence of different milk composition on fermentation and organoleptic properties of kefir samples was investigated. In experimental kefir samples production milk was used with and without addition of dried milk and also mixture of milk with added 20 and 30% of ultrafiltrated demineralized whey. Skim milk concentrated using ultrafiltration (UF-milk) to different percentage of proteins was used as well. The pH value of the reference milk and pH values of experimental milk samples were adjusted to pH = 6.6-6.7, pasteurized 5 min (90 °C), cooled to 25 °C, inoculated with 3% of kefir culture and incubated (23 °C), until coagulation. After 1 day's storage of kefir samples (8'C) actual and titratable acidity and organoleptic properties of kefir were determined. During 3 day's storage of kefir samples (8 °C), changes of pH values and organoleptic properties of samples were also determined.

Ključne riječi
kefir; composition; properties; addition of dried skim milk; different percentage in proteins

Hrčak ID: 95850

URI
https://hrcak.srce.hr/95850

[hrvatski]

Posjeta: 667 *