EurekaMag.com logo
+ Site Statistics
References:
53,623,987
Abstracts:
29,492,080
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

The use of dairy by-products in the manufacture of bakery products. 2. Laboratory and factory experiments with liquid and dried whey and buttermilk



The use of dairy by-products in the manufacture of bakery products. 2. Laboratory and factory experiments with liquid and dried whey and buttermilk



Industria aliment. Buc, 17: 1, 28-32; 37



In this continuation of their studies (see D.S.A. 28 for part I) the authors investigated the effects of the addition of buttermilk and whey on organoleptic, physical and chemical characteristics of bakery products and their nutritive value. The use of buttermilk and whey, particularly in dried form, was found to be advantageous giving products of improved nutritive value and of very satisfactory organoleptic characteristics.

(PDF emailed within 1 workday: $29.90)

Accession: 014776581

Download citation: RISBibTeXText



Related references

Use of dairy by-products in the manufacture of bakery products. 1. Laboratory experiments with liquid whey and buttermilk. Industria aliment. Buc, 16: 12, 625-31, 1965

Use of dried milk and whey products in manufacture of bakery goods. Deutsche Molkerei Zeitung 105(3): 75-80, 83, 1984

Use of sugar concentrates from whey in the manufacture of bakery and fancy bakery products. Przeglad Piekarski i Cukierniczy 27(6): 102-104, 1979

Technological and chemical studies on the manufacture of fermented dairy products from milk by-products. III. Manufacture of whey beverage with kefir aroma by incubation at 5 degrees C. Proceedings: 5th Egyptian conference for dairy science and technology: 266, 1992

Methods of microbiological examination of dairy products and for dairy purposes. II. Methods for the examination of specific dairy products. Section 8. Dried dairy products (milk, whey, butter and ice cream mix powders). Australian Standard (AS 1095.2.8): 4, 1974

Technological and chemical studies on the manufacture of fermented dairy products from milk by-products. II. Manufacture of whey beverage with kefir aroma by incubation without shaking at room temperature for 24 hours. Proceedings: 5th Egyptian conference for dairy science and technology: 265, 1992

Technological and chemical studies on the manufacture of fermented dairy products from milk by-products. I. Manufacture of whey beverage with kefir aroma by continuous shaking during incubation at room temperature. Proceedings: 5th Egyptian conference for dairy science and technology: 264, 1992

Manufacture of dry products from acid whey or buttermilk. W. Germ. Pat. Appl, 1 492 787,, 1969

Manufacture of pizzas in the VEB bakery products factory in Berlin. Backer und Konditor 28(10): 298-299, 1980

Analysis of dried milk and dried milk products. II. Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method). British Standard (BS 1743: Part II: 1980): 3, 1980

Use of concentrated whey in the manufacture of long-keeping bakery products. Khlebopekarnaya i Konditerskaya Promyshlennost' (12): 11, 1976

Experimental use of whey in the manufacture of mould-resistant bakery products. Przeglad Piekarski i Cukierniczy 32(1): 24-26, 1984

Dried Cottage cheese whey: review of its composition and use in bakery products. Bakers' Digest 52(5): 10-12, 14, 16, 1978

Utilization of skim-milk and buttermilk for the manufacture of dairy products.. Mol. Prom, 24: 9, 31, 1963

Hydrolyzed lactose cultured dairy products. II. Manufacture of yoghurt, buttermilk and Cottage cheese. Cultured Dairy Products Journal 11(3): 12-13, 1976