Rheological properties of goat and cow acidophilus milk in relation to dry matter (CROSBI ID 469331)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Novaković, Predrag ; Kordić, Jasna ; Slačanac, Vedran ; Moslavac, Tihomir
engleski
Rheological properties of goat and cow acidophilus milk in relation to dry matter
In this paper the rheological properties of goat and cow acidophillus milk with different share of dry matter and bacterial strain Lactobacillus acidophilus (La) inoculum, after fermentation and during nine storage days at 4 0C, were investigated. The increase of milk dry matter share dramatically influenced the rheological properties (shear stress values) of goat and cow acidophillus milk coagulum unlike the bacterial strain inoculum which had a slight influence. The shear stress values of goat acidophillus milk are mostly lower than the shear streess values of cow acidophillus milk. During the six storage days the increase of the shear stress values of goat and cow acidophillus milk coagulum was noticed, but after the ninth day there was a dramatic decrease of these values.
goat and cow acidophilus milk; rheological properties; dry matter
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Podaci o prilogu
208-212.
1998.
objavljeno
Podaci o matičnoj publikaciji
IDF GeneralSecretariat
Brisel: International Dairy Federation - ref. S.I. 9802
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096