Microbiological, chemical and physical properties of strained yoghurt consumed in Burdur market
2002
Kirdar, S. | Gun, I. (Suleyman Demirel Univ., School of Higher Education, Burdur (Turkey). Programme of Milk and Milk Products)
In this study, the composition and microbiological properties of 40 strained yoghurt (consantrate yoghurt) samples obtained from Burdur market was determined and the results were compaired with Food Regulation. The total solids content in all strained yoghurt were ranged from 12, 93% to 34.59 %, with the main of 21,90%. According to the result of fat content 55 % of the samples are classified into whole fat type, 37.5% of the samples are classified into half fat type and 17.5% of the samples are classified into non-fat
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