Examination of the rheological properties of stirred joghurt during the long-term storage by using dynamic oscillation method
In this work the rheological properties of stirred yoghurt during the longterm storage at 4 and 8°C were investigated. The optimal quantity of additives, in order to increase dry matter content (whole milk powder and whey protein-lactalbumin), was preliminary determined and the fermentation was perf...
| Published in: | Mljekarstvo |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2003-07-01
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| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4123 |