IMPROVING THE CONSISTENCY OF COW'S MILK YOGURT

ISBN-13: 9786203197969 / Angielski / Miękka / 216 str.

MOGA Valentina-Madalina; Tita Mihaela-Adriana

Opis

The main objective of the research was to make a comparison between three types of yoghurt: whole milk yogurt obtained using the classic procedure, yogurt with the addition of skimmed milk powder and yogurt with the addition of tapioca powder. We followed aspects such as: sensory analysis of products, physico-chemical properties (acidity, lactose content, determination of the degree of synthesis), but also marketing issues regarding the marketing of tapioca yogurt.

O autorze

Valentina-Madalina, MOGA MOGA Valentina-Madalina, Eng., Food Industry Specialist, Specialization: Management in Food Industry, Areas of expertise: General Food Technologies, Industrial Engineering-Food Engineering, Quality Control in the dairy industry.