[PDF][PDF] Quality assessment of yoghurt produced at large (industrial) and small scale
The quality of fermented dairy products is a delicate subject. In addition to processing
conditions, it largely depends on pre and post process handling. The present study is …
conditions, it largely depends on pre and post process handling. The present study is …
Effect of different heating temperatures on the rheological properties of lactic gel made from buffalo milk
Heat treatment and acidification are the fundamental processing technologies for the
development of fermented dairy products with desired attributes. Before lactic acid gel …
development of fermented dairy products with desired attributes. Before lactic acid gel …
Use of meteroxylon sagu as a stabilizing agent in yoghurt
Yoghurt is popular fermented milk product with higher nutritional value and significant health
beneficial effects. The formulation of yoghurt with optimum texture, appearance, consistency …
beneficial effects. The formulation of yoghurt with optimum texture, appearance, consistency …
[PDF][PDF] Studies on the microbial quality of yoghurts in Sylhet city and preparation of new flavoured yoghurts
The present study is concerned with the microbiological quality of commercially available
yoghurt in Sylhet city, Bangladesh and to develop of new flavoured yoghurts. Two branded …
yoghurt in Sylhet city, Bangladesh and to develop of new flavoured yoghurts. Two branded …
[PDF][PDF] Quality evaluation of olive oil coated labneh cheese mixed with culinary herbs
S Ahmad, H Umar, FM Anjum, MA Murtaza - Editorial Board, 2013 - researchgate.net
Labneh cheese is a concentrated yoghurt based cheese with 40% solids, generally stored in
olive oil at room temperature for extended shelf life. It is mostly served in Middle Eastern …
olive oil at room temperature for extended shelf life. It is mostly served in Middle Eastern …
[DOC][DOC] EVALUATION OF HYGIENIC QUALITY OF LARGE SCALE MANUFACTURED YOGHURT SOLD IN SHARKIA GOVERNORATE
NISY El-Baiaa, SFA Abd El Aal, MAH Mansour… - researchgate.net
One hundred random samples, fifty of natural yoghurt (plain) and 25 each of fruit yoghurt
(strawberry) and flavored yoghurt (honey) were collected from different dairy shops and …
(strawberry) and flavored yoghurt (honey) were collected from different dairy shops and …
Use of meteroxylon sagu as a stabilizing agent in yoghurt.
MH Muhammad Hasan, NH Nuzhat Huma… - 2014 - cabidigitallibrary.org
Yoghurt is popular fermented milk product with higher nutritional value and significant health
beneficial effects. The formulation of yoghurt with optimum texture, appearance, consistency …
beneficial effects. The formulation of yoghurt with optimum texture, appearance, consistency …
[PDF][PDF] Journal of Food Chemistry and Nutrition
AN EATERY - 2014 - researchgate.net
This study investigated the nutrient composition of some foods prepared from an eatery in
Nigerian. The samples were analyzed for moisture, ash, fibre, protein, fat and carbohydrate …
Nigerian. The samples were analyzed for moisture, ash, fibre, protein, fat and carbohydrate …
Quality evaluation of olive oil coated labneh cheese mixed with culinary herbs.
SA Sarfraz Ahmad, HU Hafsa Umar, FM Anjum… - 2013 - cabidigitallibrary.org
Labneh cheese is a concentrated yoghurt based cheese with 40% solids, generally stored in
olive oil at room temperature for extended shelf life. It is mostly served in Middle Eastern …
olive oil at room temperature for extended shelf life. It is mostly served in Middle Eastern …
Effect of different heating temperatures on the rheological properties of lactic gel made from buffalo milk.
MA Mamoona Anwer, SA Sarfraz Ahmad… - 2013 - cabidigitallibrary.org
Heat treatment and acidification are the fundamental processing technologies for the
development of fermented dairy products with desired attributes. Before lactic acid gel …
development of fermented dairy products with desired attributes. Before lactic acid gel …