Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content

Author:

Kaminarides Stelios,Stamou Paraskeri,Massouras Theophiles

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference44 articles.

1. Properties of Mixed and Filled-type Dairy Gels

2. E. Alichanidis, and A. Polychroniadou (1996 ). Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view . In: Proceedings, IDF Seminar, Production and Utilization of Ewe and Goat Milk, Crete, Greece , 19-21 October 1995, Bulletin no. 202, Pp. 21 -43 , Brussels: International Dairy Federation.

3. E.M. Anifantakis (1986 ). Comparison of the physico-chemical properties of ewes’ and cow’ milk . In: Proceedings, IDF Seminar, Production and Utilization of Ewe's and Goat's Milk, Athens, Greece , 23-25 September 1985, Bulletin No. 202, Pp. 42 -53 . Brussels: International Dairy Federation.

4. APHA (1967 ). Standard Methods for the Examination of Dairy Products , 12th edn. Pp. 34 -52 . Washington, DC: American Public Health Association.

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