Share

PROPERTIES OF COMMERCIAL FLAVORED FROZEN YOGURTS.

Author(s) : KOSIKOWSKI F. V.

Type of article: Article

Summary

STUDY OF THE COMPOSITION, ACIDITY, BACTERIAL LEVELS AND RELATED CHARACTERISTICS OF 34 FLAVORED FROZEN YOGURTS OBTAINED IN THE NORTHEAST UNITED STATES FROM VARIOUS SOURCES. FROZEN YOGURTS PH VARIED FROM 4.0 TO 6. 5 AND TITRATABLE ACIDITY FROM 0.31 TO 1.27%. MOST BRANDS OF FROZEN YOGURT HAD A PH OF 4.4 OR LOWER AND A TITRATABLE ACIDITY ABOVE 0.9% WITH ACCOMPANYING TYPICAL FLAVOR AND TARTNESS.

Details

  • Original title: PROPERTIES OF COMMERCIAL FLAVORED FROZEN YOGURTS.
  • Record ID : 1982-1283
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 11
  • Publication date: 1981/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing