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Process for producing yoghurt with high biological value

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dc.contributor.author POPESCU, Liliana
dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author PATRAŞ, Antoanela
dc.contributor.author LUNG, Ildiko
dc.contributor.author OPRIŞ, Ocsana- Ileana
dc.contributor.author SORAN, Maria-Loredana
dc.date.accessioned 2023-11-28T09:27:53Z
dc.date.available 2023-11-28T09:27:53Z
dc.date.issued 2021
dc.identifier.citation POPESCU, Liliana, GHENDOV-MOŞANU, Aliona, STURZA, Rodica et al. Process for producing yoghurt with high biological value. In: The 25th international exhibition of inventions INVENTICA 2021, Iasi, Romania, 2021, p. 270. ISSN:1844-7880. en_US
dc.identifier.issn 1844-7880
dc.identifier.uri http://repository.utm.md/handle/5014/25036
dc.description Patent / patent application Nr. MD 1497 (13) Y from 28.02.2021. Domain: Dairy industry. en_US
dc.description.abstract 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, răcirea până la temperatura de însămânțare, însămânțarea cu culturi starter pentru iaurt, fermentarea, răcirea iaurtului, administrarea unui extract hidroalcoolic de fructe de pădure, amestecarea, ambalarea, răcirea și maturarea iaurtului în camera frigorifică. Extractul hidroalcoolic de fructe de pădure administrat se obține la amestecarea pudrei de fructe de pădure cu soluție hidroalcoolică și extracția cu microunde, cu filtrarea și concentrarea ulterioară a extractului, iar în calitate de fructe de pădure se utilizează fructe de aronia sau cătină albă, sau măceș, sau păducel. en_US
dc.description.abstract 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, leavening with starter cultures for yoghurt, fermentation, introduction of a water- alcohol extract of berries, mixing, packaging, cooling and maturation of yoghurt. At the same time, a hidroalcoholic extract of berries is introduced, obtained by mixing berry powder with water-alcohol solution and microwave extraction followed by filtration and concentration, and as berries are used aronia or sea-buckthorn or rosehip, or hawthorn fruits. en_US
dc.language.iso en en_US
dc.publisher Technical University "Gheorghe Asachi" of Iași en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject iaurt en_US
dc.subject industrie a laptelui en_US
dc.subject fructe de pădure en_US
dc.subject yoghurt en_US
dc.subject dairy industry en_US
dc.subject berries en_US
dc.title Process for producing yoghurt with high biological value en_US
dc.type Article en_US


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  • 2021
    The 25th International Exhiibiitiion of Inventiions, 23rd - 25th June

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