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Pakistan Journal of Biological Sciences
  Year: 2003 | Volume: 6 | Issue: 23 | Page No.: 1936-1939
DOI: 10.3923/pjbs.2003.1936.1939
 
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Some Properties of Yoghurts Produced from Goat Milk and Cow-Goat Milk Mixtures by Different Fortification Methods

Gokhan Kavas, Harun Uysal , Sevda Kilic , Necati Akbulut and Harun Kesenkas

Abstract:
In this study; set type yoghurt was produced from goat milk (A) and 70% goat - 30% cow (B), 50% goat - 50% cow milk (c) mixtures and stored 14 days at ±4°C. Two concentration methods of ultrafiltration (UF) and skim milk powder addition (MP) were applied to milk mixtures, therefore six different yoghurt samples were obtained. Some chemical, physical, microbiological and sensory properties of yoghurt samples were analysed at 1st, 7th and 14th day of storage. Effects of milk type, concentration method and storage period on physico-chemical and microbiological properties of samples were investigated statistically.
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How to cite this article:

Gokhan Kavas, Harun Uysal , Sevda Kilic , Necati Akbulut and Harun Kesenkas , 2003. Some Properties of Yoghurts Produced from Goat Milk and Cow-Goat Milk Mixtures by Different Fortification Methods. Pakistan Journal of Biological Sciences, 6: 1936-1939.

DOI: 10.3923/pjbs.2003.1936.1939

URL: https://scialert.net/abstract/?doi=pjbs.2003.1936.1939

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