Show simple item record

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


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

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

Search DSpace


Browse

My Account