The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk

International Journal of Dairy Technology

Volumn 58, Issue 3, 2005, Pages 174-179

  Güler Akin, Mutlu B ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Bio yogurt; Ewe's milk; Lactic bacteria

Indexed keywords

ACETALDEHYDE; LACTIC ACID; VOLATILE FATTY ACID; YOGHURT;

ACIDITY; ARTICLE; BACTERIAL COUNT; DAIRY INDUSTRY; FATTY ACID ANALYSIS; FOOD COMPOSITION; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD STORAGE; INCUBATION TEMPERATURE; MILK; PH; PRIORITY JOURNAL; SHELF LIFE; WHEY;

EID: 23244439188     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00209.x     Document Type: Article

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