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Process for obtaining yogurt from goat's and cow's milk
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| dc.contributor.author | CUȘMENCO, Tatiana | |
| dc.contributor.author | MACARI, Artur | |
| dc.contributor.author | BULGARU, Viorica | |
| dc.contributor.author | SANDULACHI, Elisaveta | |
| dc.date.accessioned | 2022-05-20T09:22:52Z | |
| dc.date.available | 2022-05-20T09:22:52Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | CUȘMENCO, Tatiana, MACARI, Artur, BULGARU, Viorica et al. Process for obtaining yogurt from goat's and cow's milk. In: European Exhibition of Creativity and Innovation: proc. of the 14th ed. EUROINVENT, Iasi, Romania: hybrid ed., 2022, p. 145. ISSN 2601-4564. e-ISSN 2601-4572. | en_US |
| dc.identifier.issn | 2601-4564 | |
| dc.identifier.issn | 2601-4572 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/20328 | |
| dc.description | Istitution: Technical University of Moldova. Patent MD 9972/2022. Exibits Clasification: Class no. 3. - Agriculture and Food Industry. | en_US |
| dc.description.abstract | The result of the invention is that the addition of blanched fruit puree before the fermentation stage improves the composition of the substrate for the development and multiplication of lactic acid bacteria, positively influences the number of viable microorganisms, due to the presence of prebiotic and nutritional factors, reduces fermentation time and allows to obtain yogurt with increased biological value with high sensory and rheological characteristics and with multiple benefits for the human body. | en_US |
| dc.language | en | |
| dc.publisher | Romanian Inventors Forum | 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 | yogurt | en_US |
| dc.subject | goat milk | en_US |
| dc.subject | cow milk | en_US |
| dc.subject | lactic acid bacteria | en_US |
| dc.subject | fruit puree | en_US |
| dc.title | Process for obtaining yogurt from goat's and cow's milk | en_US |
| dc.type | Article | en_US |
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2022
Proceedings of the 14th Edition of European Exhibition of Creativity and Innovation, Romania
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States