Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt

Food Research International

Volumn 29, Issue 3-4, 1996, Pages 411-416

  Voutsinas, Leandros P ^a   Katsiari, Maria C ^a   Pappas, Christophoros P ^a   Mallatou, Helen ^a  

^a Dairy Research Institute   (Greece)

Author keywords

milk concentration; reverse osmosis; sheep's milk; yoghurt

Indexed keywords

OVIS ARIES;

EID: 0030115559     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(96)83273-X     Document Type: Article

References (23)

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