Affiliation:
1. Department of Food Science, Cornell University, Ithaca, New York 14853
Abstract
A study was made of the composition, acidity, bacterial levels and related characteristics of 34 flavored frozen yogurts obtained in the Northeast United States from various sources. Wide variations were observed. pH of frozen yogurts varied from 4.0 to 6.5 and titratable acidity from 0.31 to 1.27%. Most brands of frozen yogurt had a pH of 4.4 or lower and a titratable acidity above 0.9% with accompanying typical flavor and tartness.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
9 articles.
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