ShareCOMPOSITION AND MICROBIOLOGICAL QUALITY OF FROZEN YOGURTS.
Author(s) : TIESZEN K. M., BAER R. J.
Type of article: Article
Summary
NINETEEN SAMPLES OF AMERICAN FROZEN YOGURT ARE ANALYZED. DETERMINATION OF PROTEIN CONTENT, TOTAL SOLIDS AND ASH, OF THE FREEZING POINT, OF PH AND TITRATABLE ACIDITY. COMPARISON OF THE RESULTS AS A FUNCTION OF YOGURT AROMA. THE MICROBIOLOGICAL QUALITY OF 14 SAMPLES IS SATISFACTORY. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-255511.
Details
- Original title: COMPOSITION AND MICROBIOLOGICAL QUALITY OF FROZEN YOGURTS.
- Record ID : 1990-1954
- Languages: English
- Source: Cult. Dairy Prod. J. - vol. 24 - n. 4
- Publication date: 1989
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Yoghurt; Chemical property; Dairy product; Freezing
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