Prospects of applying Procsagel agars in low fat yogurts

N I Bondarenko; Бондаренко Н И; I M Mironenko; Мироненко И М; Aleksandr Nikolaevich Arkhipov; Архипов Александр Николаевич; Anzhelika Nesterova; Нестерова Анжелика; N I Bondarenko; Bondarenko N I; I M Mironenko; Mironenko I M; A N Arhipov; Arhipov A N; A M Nesterova; Nesterova A M

Prospects of applying Procsagel agars in low fat yogurts

Authors: Bondarenko NI¹, Mironenko IM¹, Arkhipov A.N.¹, Nesterova A.¹, Bondarenko NI¹, Mironenko IM¹, Arhipov AN¹, Nesterova AM¹
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Issue: No 10 (2009)
Pages: 34-35
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325215
ID: 325215

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Abstract
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Abstract

At yogurts production coagulum is often subjected to mechanical effects and as a result it becomes less viscous and strong. In the course of storage it may lead to whey separation. To prevent syneresis it is advisable to apply stabilizers.

Keywords

Agars, yogurt, low fat, mechanical effects, stabilizer

About the authors

N I Bondarenko

I M Mironenko

Aleksandr Nikolaevich Arkhipov

Anzhelika Nesterova

Email: a.nesterova@milorada.ru

N I Bondarenko

I M Mironenko

A N Arhipov

A M Nesterova

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Prospects of applying Procsagel agars in low fat yogurts

Full Text

Abstract

Keywords

About the authors

Supplementary files

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