Properties of Yoghurt Produced From Different Ratios of Cow and Sheep Milk
Yükleniyor...
Dosyalar
Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Indian Veterinary Journal
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yoghurt is one of the most favoured fermented milk products whic is generally produced from cow milk. According to some researchers (Gönç 1986, Öztek 1999, Konar 1999 and Tekinşen 2000), the quality of sheep milk yoghurt is better. Yoghurt produced from sheep milk with high fat and protein content is reported to posses smooth and compact structure, high nutritive value and long shelf-life; but its typical odour distracts majority of consumers (Kheigas et al. 1986, Konar 1999 and Öztek 1999). The present study, attempts have been made to use different proportions of sheep and cow milk and to determine some chemical, microbiological and sensory qualities of yoghurts prepared.
Açıklama
Anahtar Kelimeler
Kaynak
Indian Veterinary Journal
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
80
Sayı
Künye
Uçar, G., Güner, A., Doğruer, Y., Atasever, M., (2003). Properties of Yoghurt Produced From Different Ratios of Cow and Sheep Milk. Indian Veterinary Journal, (80), 1-6.