Izvorni znanstveni članak
Fermented milk drinks on the basis of UF whey-preparation possibility
Ljerka Kršev
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Sažetak
In this paper the possibility of preparation the fermented milk drinks exclusively on the base of the UF whey concentrate has been examined. The following milk drinks were prepared; acidophilus milk, yoghurt and sour milk. The samples being prepared on the UF concentrated whey were appraised in relation to the samples prepared on the reconstituted skim-milk powder. The products obtained were of the compact and homogenous structure, and their organoleptic characteristics were very close to those of the control samples. Development of dairy cultures in UF whey concentrate was satisfying.
Ključne riječi
fermented milk drinks; UF whey
Hrčak ID:
99928
URI
Datum izdavanja:
1.9.1984.
Posjeta: 923 *