DBPapers
DOI: 10.5593/SGEM2016/HB63/S08.024

ASPECTS CONCERNING OBTAINING INNOVATIVE FERMENTED DAIRY PRODUCTS

A. Dabija, S. Ropciuc
Friday 11 November 2016

References: 16th International Multidisciplinary Scientific GeoConference SGEM 2016, SGEM Vienna GREEN Extended Scientific Sessions, www.sgemviennagreen.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-79-7 / ISSN 1314-2704, 2 - 5 November, 2016, Book 6 Vol. 3, 185-192pp, DOI: 10.5593/SGEM2016/HB63/S08.024

ABSTRACT
This paper proposes the obtaining of fermented dairy product without lactose and other ingredients for an improved taste and an increased nutritional quality of the finished product. The technological process of obtaining the products respects the classic process. The innovation consists in using enzyme lactase, to obtain a 100% lactose free product, being the first Romanian yogurt to use this innovation. This procedure allows even lactose intolerant persons to consume 10% fat yoghurt with berries. Cranberries have an important amount of proanthocyanidins with anticancer effects that block bacteria and prevent infections. Cranberries are an important source of vitamins E, K, C and fibers. Bilberries contain anthocyanidins which help DNA reparation and stimulates insulin secretion, for which reason they are recommended to diabetics. The product is a functional organic food that uses no preservatives, additives or genetically modified organisms. The product was subjected to sensory and physicochemical analysis for the determination of its shelf life. Finally, a way of packaging and marketing the finished product was proposed.

Keywords: functional foods, eco-innovative product, lactose-free product, forest fruits

PAPER DOI: 10.5593/SGEM2016/HB63/S08.024, ASPECTS CONCERNING OBTAINING INNOVATIVE FERMENTED DAIRY PRODUCTS

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