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Process for producing yoghurt with high biological value
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| dc.contributor.author | POPESCU, Liliana | |
| dc.contributor.author | GHENDOV-MOŞANU, Aliona | |
| dc.contributor.author | STURZA, Rodica | |
| dc.contributor.author | PATRAŞ, Antoanela | |
| dc.contributor.author | LUNG, Ildiko | |
| dc.contributor.author | OPRIŞ, Ocsana-Ileana | |
| dc.contributor.author | SORAN, Maria-Loredana | |
| dc.date.accessioned | 2022-05-20T11:51:45Z | |
| dc.date.available | 2022-05-20T11:51:45Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | POPESCU Liliana, GHENDOV-MOŞANU Aliona, STURZA Rodica et al. Process for producing yoghurt with high biological value. In: European Exhibition of Creativity and Innovation: proc. of the 14th ed. EUROINVENT, Iasi, Romania: hybrid ed., 2022, pp. 153. 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/5014/20342 | |
| dc.description | Istitution: Technical University of Moldova. Patent application No. MD 1497(13)Y / 28.02.2021. Exibits Clasification: Class no. 3 - Agriculture and Food Industry. | en_US |
| dc.description.abstract | The invention relates to the dairy industry, in particular to a process for producing yoghurt with high biological value. The process, according to the invention, comprises milk normalization, pasteurization, cooling, leavening with starter cultures for yoghurt, fermentation, introduction of a water-alcohol extract of berries, mixing, packaging, cooling and maturation of yoghurt. At the same time, a water-alcohol extract of berries is introduced, obtained by mixing berry powder with water-alcohol solution and microwave extraction followed by filtration and concentration, and as berries are used chokeberry or sea- buckthorn or dog rose, or hawthorn fruits. | 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 | yoghurt | en_US |
| dc.subject | berries extracts | en_US |
| dc.subject | chokeberry | en_US |
| dc.subject | sea-buckthorn | en_US |
| dc.subject | dog rose | en_US |
| dc.subject | hawthorn | en_US |
| dc.title | Process for producing yoghurt with high biological value | 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