The effects of certain factors on the properties of yoghurt made from ewe's milk

Food Chemistry

Volumn 79, Issue 1, 2002, Pages 85-91

  Bonczar, G ^a   Wszolek M ^a   Siuta, A ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Chemical composition; Ewe's milk; Firmness; Organoleptic evaluation; Probiotic fermented milk; Yoghurt

Indexed keywords

2,3 BUTANEDIONE; ACETALDEHYDE; FATTY ACID; PROBIOTIC AGENT; YOGHURT;

ARTICLE; BIFIDOBACTERIUM; EVALUATION; FAT CONTENT; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; INOCULATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LIPID COMPOSITION; MILK; NONHUMAN; PH; QUALITY CONTROL; SHEEP; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; TITRIMETRY;

BIFIDOBACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 0036823850     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00182-6     Document Type: Article

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