Utilization of sweet and whey in the production of fermented beverages

Mljekarstvo

Marković, D.¹  Karić, Anđelka¹  Đorđević, Jovan²  Bubanja, Nevena¹  Niketić, Gordana¹ 

[1] Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija

关键词: whey;    fermented beverages;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

On the basis of the experimental results the authors suggest a technology of beverages from sweet and acid whey with double pasterization and homogenization followed by the inoculation with 2 % of the culture of L. helveticus.

【 授权许可】

Unknown