ShareCOMPARATIVE INVESTIGATIONS ON THE COMPOSITION OF FREEZE-DRIED MILK AND YOGURT DURING STORAGE.
Author(s) : TSVETKOV T.
Summary
FREEZE-DRYING IS THE MOST EFFECTIVE TECHNIQUE FOR PRESERVATION AND LONG-TERM STORAGE OF ANIMAL-ORIGIN FOODSTUFFS, ESPECIALLY MILK PRODUCTS. IN THIS INVESTIGATION THE AUTHORS STUDIED THE CHANGES OF THE PROTEIN SPECTRA OF WHEY PROTEINS, THE QUANTITY OF MILK SOUR BACTERIA, AND THE PROCESSES OF LIPID OXIDATION IN FREEZE-DRIED MILK AND YOGURT DURING LONG TERM STORAGE AT DIFFERENT TEMPERATURE REGIMES.
Details
- Original title: COMPARATIVE INVESTIGATIONS ON THE COMPOSITION OF FREEZE-DRIED MILK AND YOGURT DURING STORAGE.
- Record ID : 1990-2172
- Languages: English
- Publication date: 1989/07/06
- Source: Source: Proc. IVth int. Sch. Cryobiol. Freeze-drying, Borovets
P3-P5; 4 fig.; 10 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Milk; Lactobacillus; Yoghurt; Protein
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EFFECTS OF LOW TEMPERATURES ON LACTIC ACID BACT...
- Author(s) : TSVETKOV T., SHISHKOVA I.
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