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http://cris.utm.md/handle/5014/1357| Title: | Process for producing yoghurt with high biological value | Authors: | POPESCU, Liliana GHENDOV-MOŞANU, Aliona STURZA, Rodica PATRAS, Antoanela LUNG, Ildiko OPRIȘ, Ocsana-Ileana SORAN, Maria-Loredana |
Keywords: | Yoghurt, biological value, milk | Issue Date: | 2022 | Conference: | EuroInvent 2022 | 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, com- prises milk normalization, pasteurization, cool- ing, 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 water-alcohol extract of berries is intro- duced, obtained by mixing berry powder with water-alcohol solution and microwave extrac- tion followed by filtration and concentration, and as berries are used chokeberry or sea- buckthorn or dog rose, or hawthorn fruits. |
URI: | http://cris.utm.md/handle/5014/1357 |
| Appears in Collections: | 04-Diplomas |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| EuroInvent_2022_Diploma_Popescu L..pdf | 217.76 kB | Adobe PDF | View/Open |
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