[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.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Unassigned data from Yugoslavia