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PREPARATION OF YOGURT FROM REFRIGERATED RAW MILK FROM SHEEP AND COWS.

[In Greek. / En grec.]

Author(s) : KEHAGIAS H. H.

Type of article: Article

Summary

IMMEDIATELY AFTER COLLECTION, OR AFTER 1 OR 2 DAYS STORAGE AT 277-278 K (4-5 DEG C), COWS' AND EWES' MILKS WERE HEATED AT 365-368 K (92-95 DEG C) FOR 10 MIN AND INCUBATED WITH A COMMERCIAL STARTER FOR 3.5 AND 2.5 H, RESPECTIVELY, AT 315-318 K (42-45 DEG C) TO FORM YOGURT. IN BOTH TYPES OF MILK, COUNTS OF TOTAL AND PSYCHROTROPHIC BACTERIA INCREASED DURING STORAGE. STORAGE DID NOT SIGNIFICANTLY AFFECT THE PH OR SMELL OF EITHER TYPE OF YOGURT, BUT DID SLIGHTLY DECREASE THE FLAVOUR SCORE OF YOGURT MADE FROM COWS' MILK AND THE BITTERNESS SCORE OF YOGURT MADE FROM EWES' MILK. (DAIRY SCI. ABSTR., GB., 45, N.12, 1983/12, 945, 8913.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1984-1086
  • Languages: Greek
  • Source: Georgike Ereun. - vol. 6 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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