Some properties of set yoghurt made from caprine milk and bovine–caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder
H Uysal, S Kilic, G Kavas, N Akbulut… - … Journal of Dairy …, 2003 - Wiley Online Library
H Uysal, S Kilic, G Kavas, N Akbulut, H Kesenkas
International Journal of Dairy Technology, 2003•Wiley Online LibrarySet yoghurt was produced from caprine milk (A), 70% caprine‐30% bovine (B) and 50%
caprine–50% bovine milk (C) mixtures, and stored for 14 days at±4° C. Two methods of
fortification, namely ultrafiltration (UF) and the addition of bovine skim milk powder (SMP),
were applied to the milk mixtures. Some chemical, physical, microbiological and sensory
properties of the six samples were analysed on the 1st, 7th and 14th days of storage. The
effects of milk type, concentration method and storage period on the physicochemical and …
caprine–50% bovine milk (C) mixtures, and stored for 14 days at±4° C. Two methods of
fortification, namely ultrafiltration (UF) and the addition of bovine skim milk powder (SMP),
were applied to the milk mixtures. Some chemical, physical, microbiological and sensory
properties of the six samples were analysed on the 1st, 7th and 14th days of storage. The
effects of milk type, concentration method and storage period on the physicochemical and …
Set yoghurt was produced from caprine milk (A), 70% caprine‐30% bovine (B) and 50% caprine–50% bovine milk (C) mixtures, and stored for 14 days at ±4°C. Two methods of fortification, namely ultrafiltration (UF) and the addition of bovine skim milk powder (SMP), were applied to the milk mixtures. Some chemical, physical, microbiological and sensory properties of the six samples were analysed on the 1st, 7th and 14th days of storage. The effects of milk type, concentration method and storage period on the physicochemical and microbiological properties of the samples were investigated statistically.
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