Investigation of the acidity of cow, goat and sheep yoghurt in the process of producing and storage | Изследване на киселинността на краве, козе и овче кисело мляко в процеса на получаване и съхранение
2011
Metodieva, P., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Baltadzhieva, M., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
A technological scheme for producing of yoghurt from cow, goat and sheep milk was developed. The milk produced by the developed technological scheme was investigated in respect to the development of the product acidity for the following technological operations: fermentation, cooling and storage of the milk. The differences in the parameters of the development of the acid formation during coagulation and storage, according to the specific composition and properties of the yoghurt obtained from cow, goat and sheep milk, were established.
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