Processing and Technology of Dairy Products: A Special Issue

Deeth, Hilton C.; Kelly, Phil

doi:10.3390/foods9030272

Foods

2020

DOI: 10.3390/foods9030272

|View full text |Cite

Processing and Technology of Dairy Products: A Special Issue

Hilton C. Deeth

Phil Kelly

Abstract: When this Special Issue was launched, we cast the net widely in terms of the subject matter we considered suitable for the papers [...]

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2023

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Կաթնաթթվային Նոր Մթերքի Տեխնոլոգիայի Մշակում

Balayan,

Araksyants

2023

AgriScience and Technology

View full text Add to dashboard Cite

Our research aimed to create a novel lactose-free sour milk product. This would be attractive for local producers and give new possibilities for the development of the dairy industry. The new product consists of two ingredients: yogurt and ricotta. Lactose-free yogurt technology has been developed for the first component production. Yogurt with 3 different curds has been produced and subjected to physicochemical and organoleptic testing. Bacterial culture consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus were added in quantities of 100 units per 250 liters milk. The dose of lactase enzyme has been determined to decrease lactose content to 0.01 %:0.48 ml/l Ha-Lactase 5200 NLU. Technological parameters have been developed to ensure higher yield and faster protein separation for ricotta production. Three samples with different proportions (yogurt/ricotta) have been produced to obtain a product with a pleasant taste, aroma, and homogeneity for consumers. As a result of the organoleptic examination of the obtained samples, the optimal ratio has been defined as 90:10. Buckthorn puree was used as a natural additive. The food recipe has been developed, energy value and cost value have been calculated, and the titratable acidity of the food has been investigated.

show abstract

Կաթնաթթվային Նոր Մթերքի Տեխնոլոգիայի Մշակում

Balayan,

Araksyants

2023

AgriScience and Technology

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Processing and Technology of Dairy Products: A Special Issue

Abstract: When this Special Issue was launched, we cast the net widely in terms of the subject matter we considered suitable for the papers [...]

Cited by 1 publication

References 7 publications

Կաթնաթթվային Նոր Մթերքի Տեխնոլոգիայի Մշակում

Կաթնաթթվային Նոր Մթերքի Տեխնոլոգիայի Մշակում

Contact Info

Product

Resources

About