Manufacture of yoghurt from stored frozen sheep’s milk
- 30 June 2002
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 77 (4), 413-420
- https://doi.org/10.1016/s0308-8146(01)00367-3
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Protein Stability of Frozen Milk as Influenced by Storage Temperature and UltrafiltrationJournal of Food Science, 1981
- Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methodsJournal of Dairy Research, 1981
- Consistency and Compositional Characteristics of Commercial YogurtsJournal of Dairy Science, 1979
- Frozen Homogenized Milk. II. Effect of Freezing and Storage Temperatures on the Chemical and Bacteriological Properties of Homogenized MilkJournal of Dairy Science, 1947