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 SM ISO690:2012BULGARU, Viorica, BOTEZAT, Olga. The quality indices of yaghurt manufactured with cow milk and goat milk. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 266-271. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry 2018 | ||||||
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Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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| Pag. 266-271 | ||||||
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Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk yoghurt, cow's milk and their mixture were developed. 100% goat milk yogurt has formed the finest, softer curd compared to samples with cow's milk without whey removal. All samples obtained high values of organoleptic indices, maximum values obtaining sample 2 and 4. Maximum viscosity values were obtained for sample 3 (mix of cow's milk and goat milk 50:50), minimum values for 100% milk sample goat. The physicochemical and microbiological indices determined fall within the limits specified in the yogurt specific normative documents. |
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| Cuvinte-cheie goat milk, cow's milk, yoghurt, casein, Fermentation |
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Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Bulgaru, V.I.</dc:creator> <dc:creator>Botezat, O.</dc:creator> <dc:date>2018</dc:date> <dc:description xml:lang='en'><p>Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk yoghurt, cow's milk and their mixture were developed. 100% goat milk yogurt has formed the finest, softer curd compared to samples with cow's milk without whey removal. All samples obtained high values of organoleptic indices, maximum values obtaining sample 2 and 4. Maximum viscosity values were obtained for sample 3 (mix of cow's milk and goat milk 50:50), minimum values for 100% milk sample goat. The physicochemical and microbiological indices determined fall within the limits specified in the yogurt specific normative documents.</p></dc:description> <dc:source>Modern Technologies in the Food Industry () 266-271</dc:source> <dc:subject>goat milk</dc:subject> <dc:subject>cow's milk</dc:subject> <dc:subject>yoghurt</dc:subject> <dc:subject>casein</dc:subject> <dc:subject>Fermentation</dc:subject> <dc:title>The quality indices of yaghurt manufactured with cow milk and goat milk</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>
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