Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1065-1071

  Güler, Zehra ^a   Gürsoy Balci, Alev Canan ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Ewe milk; Free fatty acids; Goat milk; Mixture; Volatile compounds; Yogurt

Indexed keywords

EWE MILK; FREE FATTY ACIDS; GOAT MILK; VOLATILE COMPOUNDS; YOGURT;

ACETALDEHYDE; ACETONE; DAIRY PRODUCTS; ETHANOL; MIXTURES; VOLATILE ORGANIC COMPOUNDS;

VOLATILE FATTY ACIDS;

ACETALDEHYDE; ACETOIN; ACETONE; ALCOHOL; DECANOIC ACID; FATTY ACID; LONG CHAIN FATTY ACID; MEDIUM CHAIN FATTY ACID; SHORT CHAIN FATTY ACID; VOLATILE AGENT; YOGHURT;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; STARTER CULTURE;

CAPRA HIRCUS;

EID: 79952532449     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.090     Document Type: Article

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