dc.contributor.author | BULGARU, Viorica | |
dc.contributor.author | POPESCU, Liliana | |
dc.date.accessioned | 2023-12-12T07:59:38Z | |
dc.date.available | 2023-12-12T07:59:38Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | BULGARU, Viorica, POPESCU, Liliana. Goat milk yogurt with improved properties. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 43. ISBN 978‐9975‐64‐363‐4. | en_US |
dc.identifier.isbn | 978‐9975‐64‐363‐4 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/25292 | |
dc.description.abstract | The aim of the work was to diversify the dairy products variety as well as consumer groups by obtaining lactose-free fermented dairy products from goat's milk through different hydrolysis processes. For the research, samples of classic yogurt and lactose-free yogurt (non-hydrolyzed yogurt, the yogurt that was hydrolyzed before fermentation, and the co-hydrolyzed yogurt) from local goat's milk with a fat content of 5.5%, protein 3.0% and lactose 4.45% were manufactured in the laboratory conditions. Both pre-hydrolysis and co-hydrolysis of milk accelerate the fermentation process in yogurt manufacturing, suggesting that the lactose hydrolysis process improves the fermentation process and the lactose-free yogurt quality attributes. However, the process of obtaining yogurt by co-hydrolysis reduces the yogurt production time by excluding the lactose pre-hydrolysis technological stage and, respectively, the production costs. The optimal method from the economic, technological and quality index characteristics point of view is to obtain lactose-free yogurt through co-hydrolysis. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University of Moldova | 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 | lactose-free yoghurt | en_US |
dc.subject | goat milk | en_US |
dc.subject | lactose | en_US |
dc.subject | hydrolysis | en_US |
dc.subject | iaurt fără lactoză | en_US |
dc.subject | lapte de capră | en_US |
dc.subject | lactoză | en_US |
dc.subject | hidroliză | en_US |
dc.title | Goat milk yogurt with improved properties | en_US |
dc.type | Article | en_US |
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