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Process for producing a functional curd cream

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dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.contributor.author POPESCU, Liliana
dc.contributor.author STURZA, Rodica
dc.contributor.author LUNG, Ildiko
dc.contributor.author OPRIŞ, Ocsana-Ileana
dc.contributor.author STAN, Manuela Cristina
dc.contributor.author SORAN, Maria-Loredana
dc.date.accessioned 2023-12-04T12:13:45Z
dc.date.available 2023-12-04T12:13:45Z
dc.date.issued 2019
dc.identifier.citation GHENDOV-MOŞANU, Aliona, POPESCU, Liliana, STURZA, Rodica et al. Process for producing a functional curd cream. In: The 23th international exhibition of inventions INVENTICA 2019, Iasi, Romania, 2019, p. 293. ISSN:1844-7880. en_US
dc.identifier.issn 1844-7880
dc.identifier.uri http://repository.utm.md/handle/5014/25153
dc.description Patent / patent application Nr. MD 1290 (13) Y 2018.10.31. Domain: Agriculture and Food Industry. en_US
dc.description.abstract Procedeul, conform invenţiei, include amestecarea brânzei cu un conţinut de grăsimi de 0..5% cu smântână dulce pasteurizată cu un conţinut de grăsimi de 35...50% şi sare, pasteurizarea amestecului la temperatura de 72°..77°C, adăugarea unui stabilizator, răcirea până la temperatura de 40°..45°C, adăugarea extractului liposolubil de cătină albă sau de măceş, sau de păducel cu concentraţia carotenoidelor de 20...54 mg/L, în cantitate de 0,4..3,0%, amestecarea şi răcirea până la temperatura de 2°..6°C. Rezultatul invenției constă în obținerea cremei funcționale cu o valoare biologică sporită, cu indicii organoleptici superiori și cu termenul de valabilitate mărit. en_US
dc.description.abstract The invention relates to the dairy industry, namely to a process for producing a functional curd cream. The process, according to the invention, comprises mixing the curds with a fat content of 05% with pasteurized cream with a fat content of 3550% and salt, pasteurizing the mixture at a temperature of 7277C, adding a stabilizer, cooling to a temperature of 4045C, adding a liposoluble extract of sea buckthorn or hips, or haws with a concentration of carotenoids of 2054 mg/L, in an amount of 0.43.0%, stirring and cooling to a temperature of 26C. The result of the invention consists in obtaining a functional curd with a higher biological value, with superior organoleptic indices and an extended shelf life. 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 brânză en_US
dc.subject smântână dulce en_US
dc.subject cremă funcțională en_US
dc.subject curd cream en_US
dc.subject pasteurized cream en_US
dc.subject functional curd en_US
dc.title Process for producing a functional curd cream en_US
dc.type Article en_US


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  • 2019
    The 23rd International Exhiibiitiion of Inventiions, 26th - 28th June, Iași, România

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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