Izvorni znanstveni članak

Quality of yoghurt produced by ultrafiltration

Metin Atamer ; Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey
Marijana Carić
Ljiljana Kulić

Sažetak

Production of yoghurt from UF concentrated milk was investigated. In addition to the effect of different total solids level, the influence of heat treatment, on some properties of yoghurt was tested. According the these results, the good quality yoghurt production is possible of UF milk with 13% total solids level.

Ključne riječi

yoghurt; ultrafiltration; quality

Hrčak ID:

104961

URI

https://hrcak.srce.hr/104961

Datum izdavanja:

1.6.1987.

Podaci na drugim jezicima: hrvatski

Posjeta: 879 *