Effects of selected factors on rheological and textural properties of probiotic yoghurt

Mljekarstvo

Đurđević-Milošević, Dragica¹  Kanurić, Katarina¹  Vukić, Vladimir¹  Stijepić, Milka²  Milanović, Spasenija¹  Ranogajec, Marjan¹  Glušac, Jovana¹ 

[1] Visoka medicinska škola Prijedor, Nikole Pašića 4a, Prijedor, Bosna i Hercegovina

关键词: probiotic yoghurt;    acacia honey;    inulin;    heat treatment of milk;    rheological and textural properties;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The aim of this work was to study the influence of inulin (1 %), combination of inulin (1 %) and acacia honey (4 %), heat treatment of milk, and storage time on the rheological and textural properties of probiotic yoghurt. Rheological...

【 授权许可】

Unknown