Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk-Reference-Cited by-同舟云学术

Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk

Published:2021-01-01 Issue:1 Volume:49 Page:523-529
ISSN:0971-2119
Container-title:Journal of Applied Animal Research
language:en
Short-container-title:Journal of Applied Animal Research

Author:

Junaid Muhammad¹,Inayat Saima¹,Gulzar Nabila¹,Khalique Anjum²,Younas Umair³,Shahzad Faisal⁴,Muhammad Iqbal Zeeshan³,Rajab Muhammad⁵

Affiliation:

1. Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

2. Department of Animal Nutrition, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

3. Department of Livestock Management, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan

4. Department of Livestock Management, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan

5. Department of Statistics, The Islamia University of Bahawalpur, Bahawalpur, Pakistan

Publisher

Informa UK Limited

Subject

General Veterinary,Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/09712119.2021.2011297

Reference37 articles.

1. Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

2. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

3. Influence of Yoghurt Starter Culture on Viability of Some Pathogenic Microorganisms in Yoghurt

4. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

5. Determination of Shelf Life of Concentrated Yogurt (Labneh) Produced by In-Bag Straining of Set Yogurt using Hazard Analysis

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