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Dorđević, Jovan; Maćej, Ognjen; Mišić, Dragoslava; Ašanin, Saša
Mljekarstvo, 02/1980, Volume: 30, Issue: 2Paper
Autori su proučavali kiselo-mliječni proizvod s dodatkom fruktoze i stabilizatora. Ustanovili su da količina fruktoze u obranom mlijeku ne smije prelaziti 10%, da bi se fermentacija obavila u prihvatljivom vremenu. Dodavanje stabilizatora kremodana u koncentraciji od 0,3 i 0,5 % znatno je poboljšalo konzistenciju proizvoda. Miješanje sirupa fruktoze s kiselim mlijekom dovodi do pojave pahuljica i destabilizacije koloidnog sistema, te odvajanje seruma. Dobiveni proizvod ima visoku energetsku i biološku vrijednost i privlačan je za većinu potrošača.
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