Use of ultrafiltration and reverse osmosis to improve goats' milk yogurt

International Journal of Dairy Technology

Volumn 39, Issue 2, 1986, Pages 65-66

  MARSHALL, VALERIE ^a   EL‐BAGOURY, EKRAM ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85005670826     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.1986.tb02367.x     Document Type: Article

References (13)

1. CULTURED MILK PRODUCTS
2. USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT
3. Microstructure of Yogurt Stabilized with Milk Proteins