Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis

Mljekarstvo

Vlainić, Mato¹  Slačanac, Vedran¹  Hardi, Jovica² 

[1] Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek

关键词: acidophilus milk;    instrumental and sensory methods;    quality estimation;    texture of fermented milk beverages;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic) type of liquids. At the same...

【 授权许可】

Unknown