Physical-chemical changes in synbiotic cultured dairy beverages during storage

Authors

  • B. HOLUB Kyiv National University of Trade and Economics
  • S. DANYLENKO Technological Institute of Milk and Meat of Academy of Agrarian Science of Ukraine
  • A. RUDAVSKA Kyiv National University of Trade and Economics

Abstract

The article presents the results of studying of physical-chemical processes in synbiotic cultured dairy beverages during storage. The shelf-life of products is determined.

Author Biographies

B. HOLUB, Kyiv National University of Trade and Economics

candidate of technical sciences, associate professor

S. DANYLENKO, Technological Institute of Milk and Meat of Academy of Agrarian Science of Ukraine

candidate of technical sciences, Senior Research Scientist

A. RUDAVSKA, Kyiv National University of Trade and Economics

doctor of agricultural science, professor

References

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Горбатова К. К. Биохимия молока и молочных продуктов / К. К. Горбатова. –– М. : Легкая и пищевая пром-сть, 1984. — 344 с.

Charalampopoulos D. Prebiotics and Probiotics Science and Technology / Dimitris Charalampopoulos, Robert A. Rastall. — NY. : Springer, 2009. — 1248 p.

Голуб Б. О. Вплив біфідофлори на амінокислотний склад ферментованих синбіотичних молочних напоїв / Б. О. Голуб, С. Г. Даниленко, Г. Б. Рудавська // Наукові праці ОНАХТ. — 2010.— Вип. 38, Т. 2. — С. 203—207.

Bozanic R. Quality of cow’s and goat’s fermented bifido milk during storage / Rajka Bozanic, Ljubica Tratnik // Food Technology and Biotiechnology. — 2001. — No 2. — P. 109—114.

Handbook of food and beverages fermentation technology ; ed. Y. H. Hui et al.]. — [S. l.]. — CRC Press, 2004. — 917 p.

Published

2011-06-16

How to Cite

HOLUB Б., DANYLENKO С., & RUDAVSKA Г. (2011). Physical-chemical changes in synbiotic cultured dairy beverages during storage. Commodities·and·markets, 11(1), 121–127. etrieved from https://journals.knute.edu.ua/commodities-and-markets/article/view/1475

Issue

Section

RESEARCHES OF FOODSTUFF’S QUALITY