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Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt.

Author(s) : VOUTSINAS L. P., KATSIARI M. C., PAPPAS C. P., MALLATOU H.

Type of article: Article

Summary

Skimmed ewe's milk was concentrated through reverse osmosis, then stored at -20 deg C for 6 to 8 months. It was found to have no effect on the composition or the microbiological and sensorial quality of yoghurt. However, the yoghurt did have a different texture from yoghurt made with raw milk.

Details

  • Original title: Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt.
  • Record ID : 1998-0390
  • Languages: English
  • Source: Food Res. int. - vol. 29 - n. 3-4
  • Publication date: 1996

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