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Fructose enriched yoghurt

Jovan Dorđević ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Ognjen Maćej
Dragoslava Mišić
Saša Ašanin

Puni tekst: hrvatski, pdf (1 MB) str. 35-44 preuzimanja: 342* citiraj
APA 6th Edition
Dorđević, J., Maćej, O., Mišić, D. i Ašanin, S. (1980). Kiselo-mliječni proizvod s fruktozom. Mljekarstvo, 30 (2), 35-44. Preuzeto s https://hrcak.srce.hr/96993
MLA 8th Edition
Dorđević, Jovan, et al. "Kiselo-mliječni proizvod s fruktozom." Mljekarstvo, vol. 30, br. 2, 1980, str. 35-44. https://hrcak.srce.hr/96993. Citirano 16.05.2021.
Chicago 17th Edition
Dorđević, Jovan, Ognjen Maćej, Dragoslava Mišić i Saša Ašanin. "Kiselo-mliječni proizvod s fruktozom." Mljekarstvo 30, br. 2 (1980): 35-44. https://hrcak.srce.hr/96993
Harvard
Dorđević, J., et al. (1980). 'Kiselo-mliječni proizvod s fruktozom', Mljekarstvo, 30(2), str. 35-44. Preuzeto s: https://hrcak.srce.hr/96993 (Datum pristupa: 16.05.2021.)
Vancouver
Dorđević J, Maćej O, Mišić D, Ašanin S. Kiselo-mliječni proizvod s fruktozom. Mljekarstvo [Internet]. 1980 [pristupljeno 16.05.2021.];30(2):35-44. Dostupno na: https://hrcak.srce.hr/96993
IEEE
J. Dorđević, O. Maćej, D. Mišić i S. Ašanin, "Kiselo-mliječni proizvod s fruktozom", Mljekarstvo, vol.30, br. 2, str. 35-44, 1980. [Online]. Dostupno na: https://hrcak.srce.hr/96993. [Citirano: 16.05.2021.]

Sažetak
Investigations were carried out in order to find out the process of production of fructose enriched yoghurt which is intended for people whose working activity is characterised by long and persistent intellectual and (or) physical efforts. Mixtures of milk with more than 10 % fructose fermented very slowly with yoghurt cultures. Best results were obtained by acidifying evaporated skim milk with 5 % yoghurt cultures to which a concentrated solution of fructose containing 0,5 % of stabiliser (Cremodan) was added. Both, acidified evaporated skim vnilk and fructose syrup, were brought to 5 °C before thorough mixing, in order to prevent serum separation. The product was refreshing and pleasant for consumption. It contained in average 40,9 % TS, 24 % fructose. Physical characteristics were: specific density 1,162, viscosity 184 cP and pH 5,1 (titrable acidity 144 °T).

Ključne riječi
milk; yoghurt; fructose

Hrčak ID: 96993

URI
https://hrcak.srce.hr/96993

[hrvatski]

Posjeta: 555 *