Quality of yoghurt produced by ultrafiltration
1987
Atamer, M. (Faculty of Agriculture, Ankara (Turkey). Department of Dairy Technology) | Caric, M. | Kulic, Lj.
Yoghurt was made from milk concentrated by ultrafiltration with 11-15% of dry matter by applying heat treatments of 90'C/20 min and 95'C/10 min. The effect of dry matter and heat treatment on the quality of yoghurt produced in this way, was studied by determining the content of ashes, protein, lactic acid, titratable acidity, and pH values and organoleptic characteristics.
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