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Production of yogurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates.

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

Type of article: Article

Summary

Oxidation of milk lipids is not affected by reverse osmosis, but increases with storage duration at -20 deg C. The physical stability of thawed and reconstituted concentrates is excellent, even after six months of storage at -20 deg.

Details

  • Original title: Production of yogurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates.
  • Record ID : 1998-0393
  • Languages: English
  • Source: Food Res. int. - vol. 29 - n. 3-4
  • Publication date: 1996

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