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http://cris.utm.md/handle/5014/516| Title: | Process for producing a functional curd cream | Authors: | GHENDOV-MOŞANU, Aliona POPESCU Liliana STURZA, Rodica LUNGU, Ildiko OPRIȘ, Ocsana-Ileana SORAN, Maria-Loredana |
Issue Date: | 2020 | Conference: | EUROINVENT 2020 | 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…77C, adding a liposoluble extract of sea buckthorn or hips, or haws with concentration of carotenoids of 20…54 mg/L, in an amount of 0.4…3.0%, stirring and cooling to a temperature of 2…6C. The result of invention consists of obtaining functional curd cream with a higher biological value, higher organoleptic indexes and an extended shelf life. |
URI: | http://cris.utm.md/handle/5014/516 |
| Appears in Collections: | 03-Bronze Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 18-EuroInvent-2020_Bronze-Ghendov-Popescu.pdf | 206.39 kB | Adobe PDF | View/Open | |
| 18-EuroInvent-2020_Poster-Ghendov-Popescu.pdf | 692.1 kB | Adobe PDF | View/Open |
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