COMPARISON OF YOGURT STARTER IN COWS AND BUFFALO MILK

被引：7
|
作者：
KHANNA, A [1 ]
SINGH, J [1 ]
机构：
[1] NATL DAIRY RES INST,DIV DAIRY BACTERIOL,KARNAL 132001,HARYANA,INDIA
来源：
JOURNAL OF DAIRY RESEARCH | 1979年 / 46卷 / 04期
关键词：
D O I：
10.1017/S0022029900020744
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：681 / 686
页数：6
相关论文
共 50 条
  • [31] Quality assessment of buffalo milk Chakka prepared from different starter culture
    Vihan, Varsha
    Singh, V. P.
    Umaraw, Pramila
    Verma, Akhilesh K.
    Singh, Chirag
    Verma, Shardanand
    INDIAN JOURNAL OF DAIRY SCIENCE, 2023, 76 (05): : 473 - 479
  • [32] COMPARISON OF AN ADAPTED MILK WITH WHOLE COWS MILK
    HARDY, M
    LINES, DR
    KING, P
    NEW ZEALAND MEDICAL JOURNAL, 1979, 90 (643) : 188 - 191
  • [33] Mozzarella-Type Curd Made from Buffalo, Cows' and Ultrafiltered Cows' Milk
    Hussain, Imtiaz
    Bell, Alan E.
    Grandison, Alistair S.
    FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (07) : 1741 - 1748
  • [34] CHARACTERIZATION OF COWS MILK AND BUFFALO MILK BY POLYACRYL-AMIDE GEL-ELECTROPHORESIS
    KADAS, L
    VANMINH, P
    LINDNER, K
    ACTA ALIMENTARIA, 1979, 8 (02) : 169 - 179
  • [35] QUALITY CHARACTERISTICS OF YOGURT FROM BUFFALO MILK SUPPLEMENTED WITH ARONIA (Aronia melanocarpa) JUICE
    Zheleva, Nikolina
    Tzanova, Milena
    Lazarova, Mariya
    SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, 2023, 66 (01): : 515 - 522
  • [36] Use of exopolysaccharides producing lactic acid bacteria for the production of buffalo milk dahi (yogurt)
    Pandya, N.
    Kanawjia, S.
    Dave, R.
    POULTRY SCIENCE, 2004, 83 : 419 - 419
  • [37] Use of exopolysaccharides producing lactic acid bacteria for the production of buffalo milk dahi (yogurt)
    Pandya, N.
    Kanawjia, S.
    Dave, R.
    JOURNAL OF DAIRY SCIENCE, 2004, 87 : 419 - 419
  • [38] Use of exopolysaccharides producing lactic acid bacteria for the production of buffalo milk dahi (yogurt)
    Pandya, N.
    Kanawjia, S.
    Dave, R.
    JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 419 - 419
  • [39] The Effects of Compound Starter Culture, Sugar, and Soy Milk on the Quality and Probiotic Activity of Milk-Soy Mixed Yogurt
    Jiang, Wenxie
    Han, Sungjun
    Wang, Lu
    Li, Xinxin
    JOURNAL OF AOAC INTERNATIONAL, 2025,
  • [40] Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
    Huang, Zhipeng
    Habib, Arslan
    Ding, Xiaoming
    Lv, Hong
    MOLECULES, 2023, 28 (13):
12345