Share

Influence of concentration of milk solids on freeze-drying rate of yogurt and its quality.

Author(s) : SHARMA N. K., ARORA C. P., MITAL B. K.

Type of article: Article

Summary

Effects of the addition of 2 to 8% of powdered skimmed milk on the production of freeze-dried yogurt. Measurement of the water content, proteins, lipids, lactic acid and ashes of freeze-dried yogurts at different concentrations of solids (14.7, 16.3, 18.8 and 20.4%). Evaluation of the organoleptic properties of restructured yogurts.

Details

  • Original title: Influence of concentration of milk solids on freeze-drying rate of yogurt and its quality.
  • Record ID : 1993-2928
  • Languages: English
  • Source: J. Food Process Eng. - vol. 15 - n. 3
  • Publication date: 1992

Links


See the source

Indexing