Characteristics of set type yoghurt made from caprine or ovine milk and mixtures of the two

International Journal of Food Science and Technology

Volumn 39, Issue 3, 2004, Pages 319-324

  Stelios, Kaminarides ^a   Emmanuel, Anifantakis ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Breed; Composition; Firmness; Organoleptic assessment; Syneresis

Indexed keywords

ORGANOLEPTIC ASSESSMENT; SYNERESIS;

EVAPORATION; MIXTURES; NUTRITION; PRODUCTION; PROTEINS; RHEOLOGY; ULTRAFILTRATION;

DAIRY PRODUCTS;

CAPRA; OVIS;

EID: 1542315344     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00788.x     Document Type: Article

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