Properties of yoghurt produced from different ratios of cow and sheep milk

Indian Veterinary Journal

Volumn 80, Issue 6, 2003, Pages 522-526

  Ucar, Gurkan ^a   Guner, Ahmet ^a   Dogruer, Yusuf ^a   Atasever, Mustafa ^b  

^a SELCUK UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

FAT; YOGHURT;

ACIDITY; ARTICLE; ASH; BIOMASS; CONTROLLED STUDY; COW; FAT CONTENT; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; MICROBIOLOGICAL EXAMINATION; MILK; NONHUMAN; PH; SERUM; SHEEP; STORAGE TEMPERATURE; VISCOSITY;

OVIS ARIES;

EID: 0037805121     PISSN: 00196479     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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