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Process for producing yoghurt with high biological value

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dc.contributor.author POPESCU, Liliana
dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author PATRAŞ, Antoanela
dc.contributor.author LUNG, Ildiko
dc.contributor.author OPRIŞ, Ocsana-Ileana
dc.contributor.author SORAN, Maria-Loredana
dc.date.accessioned 2022-05-20T11:51:45Z
dc.date.available 2022-05-20T11:51:45Z
dc.date.issued 2022
dc.identifier.citation POPESCU Liliana, GHENDOV-MOŞANU Aliona, STURZA Rodica et al. Process for producing yoghurt with high biological value. In: European Exhibition of Creativity and Innovation: proc. of the 14th ed. EUROINVENT, Iasi, Romania: hybrid ed., 2022, pp. 153. ISSN 2601-4564. e-ISSN 2601-4572. en_US
dc.identifier.issn 2601-4564
dc.identifier.issn 2601-4572
dc.identifier.uri http://repository.utm.md/handle/5014/20342
dc.description Istitution: Technical University of Moldova. Patent application No. MD 1497(13)Y / 28.02.2021. Exibits Clasification: Class no. 3 - Agriculture and Food Industry. en_US
dc.description.abstract The invention relates to the dairy industry, in particular to a process for producing yoghurt with high biological value. The process, according to the invention, comprises milk normalization, pasteurization, cooling, leavening with starter cultures for yoghurt, fermentation, introduction of a water-alcohol extract of berries, mixing, packaging, cooling and maturation of yoghurt. At the same time, a water-alcohol extract of berries is introduced, obtained by mixing berry powder with water-alcohol solution and microwave extraction followed by filtration and concentration, and as berries are used chokeberry or sea- buckthorn or dog rose, or hawthorn fruits. en_US
dc.language en
dc.publisher Romanian Inventors Forum en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject invenţii en_US
dc.subject inventions en_US
dc.subject yoghurt en_US
dc.subject berries extracts en_US
dc.subject chokeberry en_US
dc.subject sea-buckthorn en_US
dc.subject dog rose en_US
dc.subject hawthorn en_US
dc.title Process for producing yoghurt with high biological value en_US
dc.type Article en_US


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  • 2022
    Proceedings of the 14th Edition of European Exhibition of Creativity and Innovation, Romania

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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