Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt-Reference-Cited by-同舟云学术

Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt

Published:2018-02-21 Issue:5 Volume:55 Page:1648-1655
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Yadav Vijesh,Gupta Vijay Kumar,Meena Ganga Sahay

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3076-3/fulltext.html

Reference35 articles.

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4. Atta MS, Hashim MM, Zia A, Masud T (2009) Influence of different amounts of starter cultures on the quality of yoghurt prepared from buffalo milk. Pak J Zool Suppl Ser 41(9):129–134

5. Bhaskar D, Khatkar SK, Chawla R, Panwar H, Kapoor S (2017) Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. Food Sci Technol 54(9):2684–2693

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