Composition and sensory evaluation of whole yogurt produced from milk with different somatic cell counts

Australian Journal of Dairy Technology

Volumn 57, Issue 3, 2002, Pages 192-196

  Oliveira, Carlos Augusto Fernandes ^a   Fernandes, Andrezza Maria ^a   Neto, Otaviano Carneiro Cunha ^a   Fonseca, Luis Fernando Laranja ^a   Silva, Evelise Oliveira Telles ^a   Balian, Simone Carvalho ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; COMPOSITION EFFECTS; FOOD STORAGE; MICROBIOLOGY; PH EFFECTS; SENSORY PERCEPTION;

SOMATIC CELL COUNTS (SCC);

DAIRY PRODUCTS;

EID: 0036772129     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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