The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk-Reference-Cited by-同舟云学术

The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk

Published:2005-08 Issue:3 Volume:58 Page:174-179
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

GULER-AKIN MUTLU B

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2005.00209.x/fullpdf

Reference25 articles.

1. N Akin (1998 ) Inek ve koyun sutunden uretilen konsantre yogurdun su tutma kapasitesi indeksinin belirlenmesi . Gida Muhendisligi Kongre Ve Sergisi16 -18 . Eylul, Gaziantep.

2. Viability of lactic acid microflora in different types of yoghurt

3. F W Bodyfelt, J Tobias, and G M Trout (1988 ) The Sensory Evaluation of Dairy Products , p598 . New York: An Avi Book Published by Van Nostrand Reinhold.

4. The effects of certain factors on the properties of yoghurt made from ewe's milk

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