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Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt

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dc.contributor.author CARTAȘEV, A.
dc.date.accessioned 2019-11-15T09:50:38Z
dc.date.available 2019-11-15T09:50:38Z
dc.date.issued 2016
dc.identifier.citation CARTAȘEV, A. Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 356-361. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6904
dc.description.abstract 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 of whey separation determined by this two methods decreased as the total solids increased. Was observed decrease in whey separation in yogurts made using EPS-producing starter cultures as determined by the siphon method at both solid contents as compared with those made with non-EPS starter cultures. A higher level of whey separation was observed in the product made using non-EPS starter cultures as determined by centrifugation method than that with EPS starter cultures at 9,5% solids. At 12,5% solids level, the values were lower in the product made by EPS starter cultures than that made with non-EPS starter cultures. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 yoghurt en_US
dc.subject exopolysaccharide en_US
dc.subject starter cultures en_US
dc.title Effect of exopolysaccharide starter culture and solids on syneresis of yoghurt en_US
dc.type Article en_US


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