Some properties of set yoghurt made from caprine milk and bovine–caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder
Makaleler > Tam Makale · 2003
Yazarlar: Harun Raşit UYSAL, S KILIC, Gökhan KAVAS, N AKBULUT, Harun KESENKAŞ
International Journal of Dairy Technology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2003, cilt 56, ss 177-181
DOI: 10.1046/j.1471-0307.2003.00101.x
Özet
Set yoghurt was produced from caprine milk (A), 70% caprine‐30% bovine (B) and 50% caprine–50% bovine milk (C) mixtures, and stored for 14 days at ±4°C. Two methods of fortification, namely ultrafiltration (UF) and the addition of bovine skim milk powder (SMP), were applied to the milk mixtures. Some chemical, physical, microbiological and sensory properties of the six samples were analysed on the 1st, 7th and 14th days of storage. The effects of milk type, concentration method and storage period on the physicochemical and microbiological properties of the samples were investigated statistically.