Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder

International Journal of Dairy Technology

Volumn 56, Issue 3, 2003, Pages 177-181

  Uysal, Harun ^a   Kilic, Sevda ^a   Kavas, Gokhan ^a   Akbulut, Necati ^a   Kesenkas, Harun ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Caprine milk; Probiotic; Ultrafiltration

Indexed keywords

NORLEUCINE; PROBIOTIC AGENT; YOGHURT;

ARTICLE; CATTLE; CHEMICAL COMPOSITION; FLAVOR; FOOD QUALITY; LACTOBACILLUS; MILK; MILK PRODUCTION; NONHUMAN; ODOR; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PRIORITY JOURNAL; STATISTICAL ANALYSIS; STORAGE DISEASE; TIME SERIES ANALYSIS; ULTRAFILTRATION;

BOS TAURUS; BOVINAE; CAPRA; LACTOBACILLUS;

EID: 0043246480     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00101.x     Document Type: Article

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