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Additives in yoghurt production

Milna Tudor   ORCID icon ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Dubravka Samaržija   ORCID icon ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Jasmina Havranek

Puni tekst: hrvatski, pdf (206 KB) str. 21-32 preuzimanja: 2.009* citiraj
APA 6th Edition
Tudor, M., Samaržija, D. i Havranek, J. (2008). Dodaci u proizvodnji jogurta. Mljekarstvo, 58 (1), 21-32. Preuzeto s
MLA 8th Edition
Tudor, Milna, et al. "Dodaci u proizvodnji jogurta." Mljekarstvo, vol. 58, br. 1, 2008, str. 21-32. Citirano 04.08.2021.
Chicago 17th Edition
Tudor, Milna, Dubravka Samaržija i Jasmina Havranek. "Dodaci u proizvodnji jogurta." Mljekarstvo 58, br. 1 (2008): 21-32.
Tudor, M., Samaržija, D., i Havranek, J. (2008). 'Dodaci u proizvodnji jogurta', Mljekarstvo, 58(1), str. 21-32. Preuzeto s: (Datum pristupa: 04.08.2021.)
Tudor M, Samaržija D, Havranek J. Dodaci u proizvodnji jogurta. Mljekarstvo [Internet]. 2008 [pristupljeno 04.08.2021.];58(1):21-32. Dostupno na:
M. Tudor, D. Samaržija i J. Havranek, "Dodaci u proizvodnji jogurta", Mljekarstvo, vol.58, br. 1, str. 21-32, 2008. [Online]. Dostupno na: [Citirano: 04.08.2021.]

In yoghurt production, mainly because of sensory characteristics, different types of additives are used. Each group, and also each substance from the same group has different characteristics and properties. For that reason, for improvement of yoghurt sensory characteristics apart from addition selection, the quantity of the additive is very important. The same substance added in optimal amount improves yoghurt sensory attributes, but too small or too big addition can reduce yoghurt sensory attributes. In this paper, characteristics and properties of mostly used additives in yoghurt production are described; skimmed milk powder, whey powder, concentrated whey powder, sugars and artificial sweeteners, fruits, stabilizers, casein powder, inulin and vitamins. Also the impact of each additive on sensory and physical properties of yoghurt, syneresis and viscosity, are described, depending on used amount added in yoghurt production.

Ključne riječi
yoghurt; additions; sensory and physical properties

Hrčak ID: 20220



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