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2003 | 06 | 2 |
Tytuł artykułu

The influence of different amount of starter culture on the properties of yogurts obtained from ewe's milk

Autorzy
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Ewe’s milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starter’s addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.
Wydawca
-
Rocznik
Tom
06
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue2/food/art-04.html
Twórcy
autor
  • Agricultural University of Krakow, Al.29 Listopada 46, 31-425 Krakow, Poland
autor
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-db4b281a-c2b8-4a69-aed1-5f262ea16939
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