EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK
Ten batches of yoghurt were made from cow's milk. Control yoghurt (CI) was made from cow's milk fortified with 3.0% non-fat dry milk (the total equal eleven batches). Another five batches were made from cow's milk fortified with non-fat dry milk at the rate of 1.5% and 0.0,0.3,0.35,0.40 and 0.45%...
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| Autor Principal: | |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado: |
Mansoura University, Faculty of Agriculture
2004-05-01
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| Series: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acceso en liña: | https://jfds.journals.ekb.eg/article_240336_859821ffc4cb65e3727f67a49709e458.pdf |
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