The capacity of the juices obtained from cucumber, white and red cabbage respectively to
represent a substrate for the growth of Lactobacillus (Lb.) acidophilus, in order to obtain …

The main purpose of the study was to determine an optimal technological variant for
obtaining a new product, yoghurt with added walnuts and strawberries jam. Designing the …

To obtain a good quality probiotic yoghurt the quality of raw milk is a prerequisite condition.
Our studies aimed the measurement of milk factors which can affect the multiplication of …

Scopul acestei lucrări este analiza opţiunilor schemei tehnologice de management al
calităţii şi siguranţei brânzei Mozzarella bazate pe principiile siguranței alimentelor de …

Introduction. The purpose of the research is to determine the effect of the addition of chufa
flour on the characteristics of yoghurt quality. Materials and methods. The yoghurt has been …

In the present research were investigated some microbiological aspects of the microflora of
some assortments of dairy products regarding the involvement of mi-crobial species in …

In the presented research, the physico-chemical and microbiological characteristics of goat's
milk were determined. The strains of valuable native lactic bacteria of the species …

Casein gels are part of the dairy products, hard or soft products, as cheese and yogurt,
cultured buttermilk, and their rheological behaviour can be measured by various …

In this study the cow milk from a particular farm in Bihor County was analyzed. The physical-
chemical properties and biological and nutritional value of the milk were studied. The raw …

New strains of lactic acid bacteria with high biotechnological potential were isolated from
raw goat milk collected in various regions of the Republic of Moldova and have been …