dc.contributor.author | GHENDOV-MOŞANU, Aliona | |
dc.contributor.author | POPESCU, Liliana | |
dc.contributor.author | STURZA, Rodica | |
dc.contributor.author | LUNG, Ildiko | |
dc.contributor.author | OPRIŞ, Ocsana-Ileana | |
dc.contributor.author | STAN, Manuela Cristina | |
dc.contributor.author | SORAN, Maria-Loredana | |
dc.date.accessioned | 2023-12-04T12:13:45Z | |
dc.date.available | 2023-12-04T12:13:45Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | GHENDOV-MOŞANU, Aliona, POPESCU, Liliana, STURZA, Rodica et al. Process for producing a functional curd cream. In: The 23th international exhibition of inventions INVENTICA 2019, Iasi, Romania, 2019, p. 293. ISSN:1844-7880. | en_US |
dc.identifier.issn | 1844-7880 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/25153 | |
dc.description | Patent / patent application Nr. MD 1290 (13) Y 2018.10.31. Domain: Agriculture and Food Industry. | en_US |
dc.description.abstract | Procedeul, conform invenţiei, include amestecarea brânzei cu un conţinut de grăsimi de 0..5% cu smântână dulce pasteurizată cu un conţinut de grăsimi de 35...50% şi sare, pasteurizarea amestecului la temperatura de 72°..77°C, adăugarea unui stabilizator, răcirea până la temperatura de 40°..45°C, adăugarea extractului liposolubil de cătină albă sau de măceş, sau de păducel cu concentraţia carotenoidelor de 20...54 mg/L, în cantitate de 0,4..3,0%, amestecarea şi răcirea până la temperatura de 2°..6°C. Rezultatul invenției constă în obținerea cremei funcționale cu o valoare biologică sporită, cu indicii organoleptici superiori și cu termenul de valabilitate mărit. | en_US |
dc.description.abstract | The invention relates to the dairy industry, namely to a process for producing a functional curd cream. The process, according to the invention, comprises mixing the curds with a fat content of 05% with pasteurized cream with a fat content of 3550% and salt, pasteurizing the mixture at a temperature of 7277C, adding a stabilizer, cooling to a temperature of 4045C, adding a liposoluble extract of sea buckthorn or hips, or haws with a concentration of carotenoids of 2054 mg/L, in an amount of 0.43.0%, stirring and cooling to a temperature of 26C. The result of the invention consists in obtaining a functional curd with a higher biological value, with superior organoleptic indices and an extended shelf life. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University "Gheorghe Asachi" of Iași | 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 | brânză | en_US |
dc.subject | smântână dulce | en_US |
dc.subject | cremă funcțională | en_US |
dc.subject | curd cream | en_US |
dc.subject | pasteurized cream | en_US |
dc.subject | functional curd | en_US |
dc.title | Process for producing a functional curd cream | en_US |
dc.type | Article | en_US |
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