Browsing by Subject "yoghurt"

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  • Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt 
    CARTAȘEV, A. (Tehnica UTM, 2016)
    The aim of this study was to compare whey separation in yogurts with solid contents 9,5% and 12,5% and exopolysaccharide (EPS) producing starter cultures using siphon and centrifugation methods of determination. The level ...
  • Goat milk yougurt as a potentially functional food 
    POPOVICI, Cristina; BRÎNZA, Renata; CARTASEV, Anatoli; MIGALATIEV, Olga; BOGDAN, Nina; GOLUBI, Roman; GRUMEZA, Irina; COEV, Ghenadie; CARAGIA, Vavil (University of Rousse Angel Kanchev, Bulgaria, 2018)
    Recently, there is a growth in the usage of goat’s milk products, which have valuable nutritional properties for humans and can be positioned as a healthy diet product. Goat milk and goat's milk dairy products can be used ...
  • The impact of berries on the evolution of yoghurt acidity 
    CUȘMENCO, Tatiana; MACARI, Artur; BULGARU, Viorica; NETREBA, Natalia; DIANU, Irina; SANDU, Iuliana (Technical University of Moldova, 2023)
    In recent times, yoghurt supplemented with fruits or berries has a higher antioxidant activity, the acid taste is mitigated, it has a richer nutritional value. Aronia (malic acid predominantes), raspberry and strawberry ...
  • Impact of yeast sediment beta-glucans on the quality indices of yoghurt 
    CHIRSANOVA, Aurica I.; BOISTEAN, Alina V.; CHISELIŢĂ, Natalia; SIMINIUC, Rodica (Federal Research Center for Food Systems of Russian Academy of Sciences, 2021)
    The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans ...
  • In situ lactic acid removal from a characteristic fermentation medium (yoghurt) preparation by its retention onto hydrotalcite-type anionic clay- statistical modelling 
    ARUŞ, Vasilica Alisa; PÂRVULESCU, Oana-Cristina; PLATON, Nicoleta; GEORGESCU, Ana-Maria; MUNTIANU, Gabriela; NISTOR, Ileana Denisa (Universitatea Tehnică a Moldovei, 2021)
    Anionic clays are natural or synthetic combinations of hydroxides with lamellar structure, having between layers spaces containing exchangeable anions and water molecules. Because hydrotalcites possess excellent properties, ...
  • Procedeu de fabricare a iaurtului cu valoare biologică înaltă 
    POPESCU, Liliana; GHENDOV-MOŞANU, Aliona; STURZA, Rodica; PATRAŞ, Antoanela; LUNG, Ildiko; OPRIŞ, Ocsana-Ileana; SORAN, Maria Loredana (Universitatea Tehnica din Cluj-Napoca, 2021)
    Invenţia se referă la industria laptelui, şi anume la un procedeu de fabricare a iaurtului cu valoare biologică înaltă. Procedeul, conform invenţiei, include standardizarea laptelui, pasteurizarea, răcirea, însămânţarea ...
  • Process for producing yoghurt with high biological value 
    POPESCU, Liliana; GHENDOV-MOŞANU, Aliona; STURZA, Rodica; PATRAŞ, Antoanela; LUNG, Ildiko; OPRIŞ, Ocsana-Ileana; SORAN, Maria-Loredana (Romanian Inventors Forum, 2022)
    The invention relates to the dairy industry, in particular to a process for producing yoghurt with high biological value. The process, according to the invention, comprises milk normalization, pasteurization, cooling, ...
  • Process for producing yoghurt with high biological value 
    POPESCU, Liliana; GHENDOV-MOŞANU, Aliona; STURZA, Rodica; PATRAŞ, Antoanela; LUNG, Ildiko; OPRIŞ, Ocsana- Ileana; SORAN, Maria-Loredana (Technical University "Gheorghe Asachi" of Iași, 2021)
    Invenția se referă la industria laptelui, și anume la procedeul de fabricare a iaurtului cu valoare biologică înaltă. Procedeul, conform invenției, include standardizare laptelui, omogenizarea, pasteurizarea, ...

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