OpenAGRICOLA

Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two.

Journal Title:

International journal of food science & technology.

Journal Volume/Issue:

2004 Mar., v. 39, no. 3

Main Author:

Stelios, K.

Other Authors:

Emmanuel, A.

Format:

Article

Language:

English

Subjects:

yogurt
goat milk
goat breeds
ewe milk
sheep breeds
blended foods
fermented milk
food processing quality
rheological properties
firmness
shear strength
physicochemical properties
total solids
lipid content
protein content
ash content
mineral content
pH
titratable acidity
sensory properties
flavor
texture
appearance (quality)
food acceptability
breed differences
food microbiology

View in NAL's Catalog:

IND43623436