Graininess and roughness of stirred yoghurt made with goat's, cow's or a mixture of goat's and cow's milk
A Küçükçetin, M Demir, A Aşci, EM Comak - Small Ruminant Research, 2011 - Elsevier
The aim of this work was to study how the type of milk and the storage time affect the
physicochemical characteristics, including graininess and roughness, of stirred yoghurt.
Stirred yoghurt was produced from goat's, cow's or a mixture of goat's and cow's milk and
was stored for 15 days at 4° C. Yoghurt produced from goat's milk was characterized by its
lower number of grains, mean perimeter of grains, roughness, viscosity and water holding
capacity in comparison to that of the yoghurt developed using cow's milk. Yoghurt with half …
physicochemical characteristics, including graininess and roughness, of stirred yoghurt.
Stirred yoghurt was produced from goat's, cow's or a mixture of goat's and cow's milk and
was stored for 15 days at 4° C. Yoghurt produced from goat's milk was characterized by its
lower number of grains, mean perimeter of grains, roughness, viscosity and water holding
capacity in comparison to that of the yoghurt developed using cow's milk. Yoghurt with half …
以上显示的是最相近的搜索结果。 查看全部搜索结果