Influence of fat content and starter cultures on the quality of fermented dairy products | Zendy

Mirela Ilicic | Zendy; Spasenija Milanovic | Zendy; Dajana Hrnjez | Zendy; Katarina Kanurić | Zendy; Vladimir Vukić | Zendy; Marjan Ranogajec | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Influence of fat content and starter cultures on the quality of fermented dairy products

Author(s) -

Mirela Ilicic,

Spasenija Milanovic,

Dajana Hrnjez,

Katarina Kanurić,

Vladimir Vukić,

Marjan Ranogajec

Publication year - 2015

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1546055i

Subject(s) - starter , food science , fermentation , chemistry , rheology , probiotic , biology , bacteria , materials science , composite material , genetics

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research