APA 6th Edition Zamberlin, Š., Samaržija, D., Mamula, P., Havranek, J., Pecina, M. i Pogačić, T. (2007). Viskoznost tekućeg jogurta tijekom pohrane. Mljekarstvo, 57 (3), 209-218. Preuzeto s https://hrcak.srce.hr/17441
MLA 8th Edition Zamberlin, Šimun, et al. "Viskoznost tekućeg jogurta tijekom pohrane." Mljekarstvo, vol. 57, br. 3, 2007, str. 209-218. https://hrcak.srce.hr/17441. Citirano 15.01.2021.
Chicago 17th Edition Zamberlin, Šimun, Dubravka Samaržija, Petar Mamula, Jasmina Havranek, Marija Pecina i Tomislav Pogačić. "Viskoznost tekućeg jogurta tijekom pohrane." Mljekarstvo 57, br. 3 (2007): 209-218. https://hrcak.srce.hr/17441
Harvard Zamberlin, Š., et al. (2007). 'Viskoznost tekućeg jogurta tijekom pohrane', Mljekarstvo, 57(3), str. 209-218. Preuzeto s: https://hrcak.srce.hr/17441 (Datum pristupa: 15.01.2021.)
Vancouver Zamberlin Š, Samaržija D, Mamula P, Havranek J, Pecina M, Pogačić T. Viskoznost tekućeg jogurta tijekom pohrane. Mljekarstvo [Internet]. 2007 [pristupljeno 15.01.2021.];57(3):209-218. Dostupno na: https://hrcak.srce.hr/17441
IEEE Š. Zamberlin, D. Samaržija, P. Mamula, J. Havranek, M. Pecina i T. Pogačić, "Viskoznost tekućeg jogurta tijekom pohrane", Mljekarstvo, vol.57, br. 3, str. 209-218, 2007. [Online]. Dostupno na: https://hrcak.srce.hr/17441. [Citirano: 15.01.2021.]
Sažetak The aim of this paper was to determine the changes in viscosity of stirred yoghurt from producer A (n = 20) and producer B (n = 20) throughout 21 days of storage. The content of fat, dry matter, non-fat dry matter, lactic acid, pH and viscosity of stirred yoghurt were determined on the 0, 7th, 14th and the 21st day of storage of the product at the temperature of 4 °C. Considerable change in viscosity of stirred yoghurt (p < 0,05) throughout the maintenance period was determined on the 0 and the 21st day for both yoghurts. The viscosity of the stirred yoghurt from producer A was increased from 0,324 Pa s on the 0 day to 1,912 Pa s on the 21st day. At the same time the viscosity of the stirred yoghurt from producer B was increased from 0,208 Pa s on the 0 day to 0,883 Pa s on the 21st day. In comparison with producer A, a considerably higher quantity of non-fat dry matter and higher quantities of lactic acid (p<0,05) in the stirred yoghurt from producer B resulted in a more stable gel structure throughout the whole research period.