Authors:
Delia-Gabriela Dumbrava, Adelina Oana Coaca, Georgeta-Sofia Pintilie, Diana-Nicoleta Raba, Viorica-Mirela Popa, Corina-Dana Misca, Camelia Moldovan
Volume 27, Issue 3;
Pages: 363-366; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
At present, consumption of acidic dairy products is very high, is consumed due to the amalgam of benefits it brings. Low caloric value of acidic dairy products is also an important feature in context of re-intensifying nervous activity and reducing physical exertion. Lacto-acid products are important despite this, being recommended, having antidecalcifying action and regulating the intestinal microflora in some digestive tract defects. In this paper, comparative and statistical analyzes were performed based on quality indicators studied (pH, titratable acidity, fat, protein and moisture) in case of nine samples of plain yogurt and fruit yogurt. Following multivariate analysis of data, samples were grouped according to type of yogurt they belong to. First group includes samples of plain yogurt, second group includes samples of fruit yogurt and group three includes samples of fig yogurt.
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