dc.contributor.author | CUSMENCO, Tatiana | |
dc.contributor.author | BULGARU, Viorica | |
dc.contributor.author | MACARI, Artur | |
dc.contributor.author | NETREBA, Natalia | |
dc.contributor.author | SANDU, Iuliana | |
dc.contributor.author | DIANU, Irina | |
dc.date.accessioned | 2024-05-08T10:40:34Z | |
dc.date.available | 2024-05-08T10:40:34Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | CUSMENCO, Tatiana et al. Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 32. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/27049 | |
dc.description.abstract | In the present research, yogurt was obtained from a mixture of cow's and goat's milk in a ratio of 1:1 with the addition of 10% aronia berries (Aronia melanocarpa, variety Nero), raspberry berries (Rubus idaeus, variety Cusma lui Guguta) and strawberry berries (Fragaria xananassa, variety Selva) under laboratory conditions using the thermostat method. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Galaţi University Press | en_US |
dc.relation.ispartofseries | The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | yogurts | en_US |
dc.subject | lactic acid bacteria | en_US |
dc.subject | berries puree | en_US |
dc.subject | cows and goats milk mixture | en_US |
dc.title | Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree | en_US |
dc.type | Article | en_US |
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