[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.

Mostrar más [+]

Palabras clave de AGROVOC

leche de cabra yaourt yogur

Información bibliográfica

Otras materias

Lait de chevre

Idioma

Serbio

Nota

Summaries (En, Sr)

2 graphs; 3 tables; 5 ref.

Tipo

Conference; Summary; Non-Conventional

Fuente

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

Conferencia

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

En AGRIS desde: 1994-08-15

Formato: AGRIS AP

Proveedor de Datos

Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia

Descubra la colección de este proveedor de datos en AGRIS

Buscar en Google Scholar

Si observa algún dato incorrecto en este registro bibliográfico, póngase en contacto con nosotros en agris@fao.org