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Procedeu de fabricare a iaurtului

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dc.contributor.author POPESCU, Liliana
dc.contributor.author SAVCENCO, Alexandra
dc.contributor.author BAERLE, Alexei
dc.contributor.author TATAROV, Pavel
dc.contributor.author GHENDOV-MOȘANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author PATRAȘ, Antoanela
dc.date.accessioned 2022-12-13T09:46:38Z
dc.date.available 2022-12-13T09:46:38Z
dc.date.issued 2022
dc.identifier.citation POPESCU, Liliana, SAVCENCO, Alexandra, BAERLE, Alexei et al. Procedeu de fabricare a iaurtului. In: PRO INVENT 2022. Salonul internaţional al cercetării ştiinţifice, inovării şi inventicii. ed. 20, 26 - 28 octombrie 2022, Cluj-Napoca, Romania, 2022, pp. 258-259. ISSN 2810 – 2789. en_US
dc.identifier.issn 2810 – 2789
dc.identifier.uri http://repository.utm.md/handle/5014/21767
dc.description Lucrare în curs de brevetare MD 1625(13)Y BOPI 6/2022. Clasa Q - Alimentație, băuturi. en_US
dc.description.abstract Procedeu de fabricare a iaurtului include amestecarea laptelui cu un conținut de grăsime de 2,6% cu lapte praf degresat și cu colorant galben din petale de șofrănel, filtrarea amestecului, omogenizarea la temperatura de 58…60°C, pasteurizarea la temperatura de 90…94°C timp de 2…8 min, răcirea amestecului până la temperatura de 40…42°C, introducerea culturii starter, termostatarea până la formarea coagulului cu aciditatea titrabilă de 75…85°T, răcirea până la temperatura de 2…6°C și maturarea, laptele praf se ia în cantitate de 2%, iar colorantul galben - în cantitate de 0,2…0,3%; colorantul fiind obținut conform brevetulul nr. MD 1453 din data 31.03.2021. en_US
dc.description.abstract Yogurt manufacturing process, which includes mixing milk with a fat content of 2.6% with skimmed milk powder and yellow coloring from safflower petals, filtering the mixture, homogenizing at a temperature of 58...60°C, pasteurizing at a temperature of 90...94°C for 2...8 min, cooling the mixture to a temperature of 40...42°C, introducing the starter culture, thermostating until the formation of the coagulum with a titratable acidity of 75...85°T, cooling to a temperature of 2... 6°C and maturation, milk powder is taken in the amount of 2%, and the yellow dye - in the amount of 0.2...0.3%; the dye being obtained according to patent no. MD 1453 of 31.03.2021. en_US
dc.language.iso en en_US
dc.language.iso ro en_US
dc.publisher Universitatea Tehnica din Cluj-Napoca 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 iaurturi en_US
dc.subject yogurt en_US
dc.title Procedeu de fabricare a iaurtului en_US
dc.title.alternative Process for producing yogurt en_US
dc.type Article en_US


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  • 2022
    Ediţia XX-a, 26 - 28 octombrie

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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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