ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY

ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY

Yogurt is currently the most popular fermented milk product that is produced worldwide due to its multiple benefits for consumer health. Temperature on various technological phases is the determinant factor that influences the structure and texture of yogurt. Another important factor is the quality...

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Bibliographic Details
Main Authors:	ADRIANA DABIJA, MIRCEA OROIAN, GEORGIANA GABRIELA CODINĂ, LĂCRĂMIOARA RUSU
Format:	Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2020-03-01
Series:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:	fermentation process optimization response surface methodology technological parameters.
Online Access:	http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5096

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