Browsing by Subject "iaurturi"

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  • Reducing the risk of spoilage caused by Bacillus cereus in cow's and goat's milk yogurt with berries puree 
    CUȘMENCO, Tatiana; SANDULACHI, Elisaveta; BULGARU, Viorica; MACARI, Artur; NETREBA, Natalia; SANDU, Iuliana; DIANU, Irina (Technical University of Moldova, 2023)
    The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk ...
  • Rheological and textural properties of goat's milk and mixture of goat's and cow's milk fruit yogurt 
    BULGARU, Viorica; CUȘMENCO, Tatiana; MACARI, Artur; BOTEZAT, Olga (Tehnica UTM, 2020)
    Yogurt rheological and textural parameters are known to have an important impact on food quality and acceptability. The paper includes the determination of the viscoelastic and textural parameters of goat's milk and cow's ...
  • The role of berries in quality and safety ensuring of goat's and cow's milk yoghurt 
    CUŞMENCO, Tatiana; SANDULACHI, Elisaveta; BULGARU, Viorica; MACARI, Artur (Technical University of Moldova, 2021)
    The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical ...
  • Utilizarea tescovinei de mere in fabricarea iaurtului 
    POPESCU, Liliana; GHENDOV-MOSANU, Aliona; CESCO, Tatiana (Technical Universiry of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    Tescovina de mere este o sursă excelentă de substanțe fitochimice și conține cantități semnificative de zaharuri insolubile, inclusiv celuloză 127,9 g/kg SU, hemiceluloză 7,2 până la 43,6 g/kg SU, lignină 15,3 până la 23,5 ...
  • Valorificarea laptelui de capră în iaurt 
    CUȘMENCO, Tatiana (Tehnica UTM, 2019)
    Laptele de capră reprezintă o sursă excelentă de hrană pentru nutriția umană, care are o caracteristică distinctă, cum ar fi compoziția chimică, mărimea structurii miceliilor de cazeină și a globulelor de grăsime. Aceste ...

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