Technological characteristics of fermented milk product manufactured by milk-dates mixtures
The objective of this study was the elaboration and characterization of milk-dates mixtures and utilization of this new food system for the production of steamed yoghurt. Dates at 9, 20 and 30% were mixed with milk at 30 °C and 45 °C for 2.5 hours. The addition of dates to milk increased the levels...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Kragujevac, Faculty of Agronomy, Cacak
2020-01-01
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| Series: | Acta Agriculturae Serbica |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2020/0354-95422049027H.pdf |