ShareBIOTECHNOLOGY OF YOGURT.
BIOTECHNOLOGIE DU YAOURT.
Type of article: Periodical article
Summary
THE MAIN PRINCIPLES OF EACH STEP OF YOGURT MANUFACTURE ARE SUMMARISED. FOR REFRIGERATION, THE APPLICATIONS OF THIS TECHNIQUE ARE REPORTED: PRIOR TO SEEDING, AFTER FERMENTATION, IN STORAGE AND DURING THE COLD CHAIN. L.R.
Details
- Original title: BIOTECHNOLOGIE DU YAOURT.
- Record ID : 1985-1606
- Languages: French
- Source: Tech. lait. - n. 988
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Yoghurt; Chilling; Dairy product
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STORAGE OF COOLED YOGURTS.
- Author(s) : ROMERO C., JIMENEZ PEREZ S., GOICOECHEA A.
- Date : 1989
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 110 - n. 22
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Il freddo nel latte e nei suoi derivati. 3. Il ...
- Author(s) : SUSANI A.
- Date : 1997/05
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 60 - n. 3
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EN FINLANDE, MATURATION, REFROIDISSEMENT ET STO...
- Date : 1982
- Languages : French
- Source: Tech. lait. - n. 971
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EFFECT OF INITIAL ACIDITY OF PLAIN YOGURT ON AC...
- Author(s) : SALJI J. P., ISMAIL A. A.
- Date : 1983
- Languages : English
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INCIDENCE AND EVOLUTION OF PSYCHROTROPHIC BACTE...
- Author(s) : JORDANO R.
- Date : 1988
- Languages : English
- Source: Microbiol. Aliments Nutr. - vol. 6 - n. 4
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