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Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey
(2003-04-01)
The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total ...
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey
(2003-04-01)
The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total ...
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
(Elsevier Science IncNew YorkEUA, 2013)
Desenvolvimento de bebida láctea não fermentada com soro de leite ácido
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
The whey is the main byproduct of the dairy area and has a high biochemical oxygen
demand (BOD). It constitutes a major problem for the environment if improperly
discarded. For this reason, an alternative would is use ...
Characterization And Sensory Preference Of Fermented Dairy Beverages Prepared With Different Concentrations Of Whey And Araticum Pulp
(Universidade Estadual de Londrina, 2016)
Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition
(Wiley-Blackwell, 2012-05-01)
This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% ...
Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition
(Wiley-Blackwell, 2012-05-01)
This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% ...