Among developed countries, bovine milk production makes a major contribution towards the
economy. Elevating consumer demand for functional foods has triggered a niche for non …

Previous editions of Yoghurt: Science and Technology established the text as an essential
reference underpinning the production of yoghurt of consistently high quality. The book has …

Five formulations of yoghurt were prepared by mixing different proportions of non-
homogenised cows' and goats' milk. Samples were analysed in terms of their pH …

Three dairy beverages with different concentrations of cow's and goat's milk and whey with
added guava jelly were prepared and stored at 7° C for 28 days and then evaluated for their …

The effects of ultrasound (US) pretreatment on goat milk before rennet-induced coagulation
were studied in order to improve the milk coagulation properties. Skimmed goat milk was …

Goat milk was treated by ultrasound (US) at 20 kHz and 12.1±0.89 W from 15 to 30 min. The
influence of the treatments on the rheological properties and microstructure of the rennet …

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 …

Características del yogurt batido de fresa derivadas de diferentes proporciones de leche de
vaca y cabra. Durante 2004, en San José, se eva luó el efec to de di feren tes pro por cio …

The stability of cream cheeses as a symbiotic food carrier, through supplementation with
different concentrations of probiotic bacteria B ifidobacterium animalis B b‐12 and L …

Five formulations of set‐type yoghurt were produced using different caprine–bubaline milk
ratios. They were investigated in regard to the acidification kinetics, yoghurt composition …