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PREPARATION OF YOGURT FROM COLD-STORED RAW SHEEP'S AND COW'S MILK.

[In Greek. / En grec.]

Author(s) : KEHAGIAS C. H.

Type of article: Article

Summary

RAW SHEEP'S AND COW'S MILK WAS STORED AT 277-278 K (4-5 DEG C) FOR 1 AND 2 DAYS AND THEN WAS USED FOR PREPARATION OF YOGURT. TOTAL BACTERIAL COUNT, PSYCHROTROPHIC COUNT AND DEGREE OF PROTEOLYSIS OF MILK WERE INCREASED DURING STORAGE. THE PH OF BOTH TYPES YOGURT AND TASTE OF SHEEP'S MILK YOGURT WERE NOT AFFECTED BY THE STORAGE. THE TASTE OF COW'S MILK YOGURT DETERIORATED BY THE STORAGE OF MILK, BUT TO SUCH EXTENT THAT IT WAS STILL MARKETABLE.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1987-1872
  • Languages: Greek
  • Publication date: 1982
  • Source: Source: Agric. Res.
    vol. 6; n. 2; 281-288; 3 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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