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Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt
probiotic yogurt total solids probiotic survival physiochemical properties sensory properties
2009/3/3
Skim milk with 8.5% total solids was concentrated to 15 and 20% total solids by vacuum evaporation and inoculated with probiotic Lactobacillus. Yoghurts were incubated at 42oC and stored at 4oC. Sur...
Destructive Effects of Classical Viscosimeters on the Microstructure of Yoghurt Gel
Viscosity Yoghurt Destruction
2009/1/13
The effects of empirical viscosity measuring techniques that are commonly used in the determination of the viscosity of weak viscoelastic gels such as yoghurt on the microstructure of yoghurt were inv...