Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: fermented milk beverage

Sortuj według:

Ogranicz wyniki do:

The vitamin C content in fermented milk beverages obtained from ewe's milk

100%

Bonczar G., Regula A., Grega T.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2004

tom 07

nr 1

From ewes milk four fermented milk products were made (yoghurt, bioyoghurt, sour milk, kefir) using the following starter culture: for yoghurt: YC-180 (S. thermophilus and L. delbrueckii ssp. bulgaricus), bioyoghurt: ABT-1 (S. thermophilus, L. acidophilus and Bifidobacterium species), sour milk: CH-N-11 (L .lactis ssp. cremoris, L. lactis ssp. lactis, L. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) and for kefir: DA (Lactobacillus ssp., Lactococcus ssp. and yeasts). Raw milk, pasteurised milk, as well as all the products were analysed when fresh, after 7 and 14 day of storage for determination of vitamin C and ascorbic acid content, titratable acidity and pH.

Traditional yoghurt culture vs. selected quality properties of fermented beverages produced from goat‘s milk

67%

Mituniewicz-Malek A., Dmytrow I., Jasinska M., Balejko J., Szymczak B.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2011

tom 14

nr 3

Ograniczanie wyników

2 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Balejko J.

1 Bonczar G.

1 Dmytrow I.

1 Grega T.

1 Jasinska M.

1 Mituniewicz-Malek A.

1 Regula A.

1 Szymczak B.

1 2011

1 2004

Wyniki wyszukiwania

The vitamin C content in fermented milk beverages obtained from ewe's milk

Traditional yoghurt culture vs. selected quality properties of fermented beverages produced from goat‘s milk