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THE APPLICATION OF LOW TEMPERATURE LONG TIME RIPENING IN THE PRODUCTION OF CREAM-LIKE FRUIT YOGURTS.

[In Czech. / En tchèque.]

Author(s) : HRABOVA H., HYLMAR B.

Type of article: Article

Summary

THE QUALITY OF YOGURTS IS SIGNIFICANTLY AFFECTED -IN ADDITION TO THE COMPOSITION OF THE MILK MIXTURE AND THE YOGURT CULTURE USED -BY THE CULTIVATION OF THE MILK MIXTURE AT LOW TEMPERATURES. PROVIDED THAT ASEPTIC CONDITIONS ARE OBSERVED DURING THE PRODUCTION OF CREAM-LIKE FRUIT YOGURTS, THE APPLICATION OF LOW TEMPERATURE RIPENING AT 303 K (30 DEG C) FOR 16 TO 18 HOURS HAS A DEFINITE EFFECT ON THE IMPROVEMENT OF THE QUALITY OF THE FINISHED PRODUCT.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1985-0216
  • Languages: Czech
  • Source: Prum. Potravin - vol. 35 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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