[The production of yogurt from goats milk]

Macej, O.; Obradovic, D.; Niketic, G.; Mikuljanac, A.

[The production of yogurt from goats milk]

1993

Macej, O. (Poljoprivredni fakultet, Beograd (Yugoslavia)) | Obradovic, D. | Niketic, G. | Mikuljanac, A.

The effect of two starter cultures (CHR. Hansens B-3 and CH-1) and some technological parameters on the viscosity and sensorial properties of yogurt from goats milk was investigated. Yogurt with B-3 culture had superior structure and the change in viscosity was very low during stirring and cooling. In both experiments an increase in viscosity was found during cold storage for 24 and 48 hours. Yogurt produced with B-3 culture had a higher mean grade (4.58) and got 91.6 of the total quality, and yogurt produced with CH-1 had a lower mean grade (3.88) and got 77.5 of the total quality.

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AGROVOC Keywords

leche de cabra yaourt yogur

Bibliographic information

Other Subjects

Lait de chevre

Language

Serbian

Note

Summaries (En, Sr)

2 graphs; 3 tables; 5 ref.

Type

Conference; Summary; Non-Conventional

Source

2 nd International symposium Contemporary trends in milk industry, milk and dairy products in nutrition, Kopaonik (Yugoslavia), April 26-29, 1993. (Proceedings), Vasic, M. (ed.).- Beograd (Yugoslavia), 1993. p. 50-54

Conference

2. medjunarodni simpozijum Savremeni trendovi u industriji mleka, mleko i mlecni proizvodi u ishrani, Kopaonik (Yugoslavia), 26-29 Apr 1993

In AGRIS since: 1994-08-15

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