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The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates / Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2012)
Due to specific chemical composition of goat milk one of the main problems in production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency ...
The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage / Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2011)
The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's ...