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http://cris.utm.md/handle/5014/943| Title: | PROCESS FOR PRODUCING YOGHURT WITH HIGH BIOLOGICAL VALUE | Authors: | POPESCU, Liliana GHENDOV-MOŞANU, Aliona STURZA, Rodica PATRAS, Antoanela LUNG, Ildico OPRIȘ, Ocsana-Ileana SORAN, Maria-Loredana |
Keywords: | dairy industry, yoghurt, high biological value | Issue Date: | 2021 | Conference: | Inventica 2021 | 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. |
URI: | http://cris.utm.md/handle/5014/943 |
| Appears in Collections: | 02-Silver Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Inventica_2021_Silver_Popescu L..pdf | 3.33 MB | Adobe PDF | View/Open |
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