Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Biological Sciences
  Year: 2003 | Volume: 6 | Issue: 23 | Page No.: 1940-1941
DOI: 10.3923/pjbs.2003.1940.1941
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Producing Yoghurt with the Rumex Acetocella (RA) Plant as the Starter and Comparing its Certain Characteristics with That Yoghurt Produced with the Yoghurt Starter

Harun Uysal, Gokhan Kavas and Ozer Kinik

Abstract:
In this study, two separate portions of yoghurt was produced from the yoghurt starter (YC) and the Rumex acetocella extract (RE). Then they were stored at 4°C for 10 days. Some properties of both yoghurts were analysed on the 1st, 5th and 10th day of storage. According to the results, the effect of starter kinds a whey-off values and the number of Streptococcus salivarius ssp. thermophilus were not significant. So when studied with respect to its sensory properties, RE yoghurts were liked as much as YC samples at least.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Harun Uysal, Gokhan Kavas and Ozer Kinik , 2003. Producing Yoghurt with the Rumex Acetocella (RA) Plant as the Starter and Comparing its Certain Characteristics with That Yoghurt Produced with the Yoghurt Starter. Pakistan Journal of Biological Sciences, 6: 1940-1941.

DOI: 10.3923/pjbs.2003.1940.1941

URL: https://scialert.net/abstract/?doi=pjbs.2003.1940.1941

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

Curve Bottom