ShareProduction 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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Production of yogurt from sheep's milk which ha...
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- Date : 1996
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- Source: Food Res. int. - vol. 29 - n. 3-4
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- Author(s) : SLANOVEC T.
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