Chemical and sensory characteristics of set-type yogurts made from sheep, goat, and their mixed milks during refrigerated storage.

被引：0

作者：

Gursoy-Balci, A. C. ^{[1
]}

Guler, Z. ^{[1
]}

Park, Y. W. ^{[2
]}

机构：

[1] Mustafa Kemal Univ, Antakya, Hatay, Turkey

[2] Ft Valley State Univ, Ft Valley, GA USA

来源：

JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷

关键词：

sheep and goat milk; yogurts; chemical characteristics;

D O I：

暂无

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

页码：336 / 336

页数：1

共 33 条

[1] Evaluation of correlations between chemical compositions and sensory properties in Turkish Set-type yogurts
Guler, Z.
Park, Y. W.
[J]. JOURNAL OF DAIRY SCIENCE, 2010, 93 : 805 - 805
[2] Evaluation of lipolysis in set-type fermented milks made with different commercial yoghurts starter cultures during storage
Guler, Zehra
[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2008, 63 (01): : 73 - 77
[3] Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage
Salvador, A
Fiszman, SM
[J]. JOURNAL OF DAIRY SCIENCE, 2004, 87 (12) : 4033 - 4041
[4] Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures
Torre, LL
Tamime, AY
Muir, DD
[J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2003, 56 (03) : 163 - 170
[5] Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage
Sert, Durmus
Akin, Nihat
Dertli, Enes
[J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2011, 64 (01) : 99 - 107
[6] Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage
Varga, L.
Suele, J.
Nagy, P.
[J]. JOURNAL OF DAIRY SCIENCE, 2014, 97 (04) : 2039 - 2044
[7] Physico-chemical and rheological properties of plain yogurt made from goat's milk during refrigerated storage
Suraweera, Dinushika
Wichchukit, Sukanya
[J]. 13TH THAI SOCIETY OF AGRICULTURAL ENGINEERING INTERNATIONAL CONFERENCE (TSAE 2020), 2020, 187
[8] The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage
Szkolnicka, Katarzyna
Dmytrow, Izabela
Mituniewicz-Malek, Anna
[J]. FOODS, 2021, 10 (08)
[9] Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set-yogurts containing different levels of polydextrose during refrigerated storage
Hamdy, Shaimaa M.
Abdelmontaleb, Hani Sh
Mabrouk, Ahmed M.
Abbas, Khaled A.
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (07)
[10] The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period
Domagala, J.
Wszolek, M.
Tamime, A. Y.
Kupiec-Teahan, B.
[J]. SMALL RUMINANT RESEARCH, 2013, 112 (1-3) : 154 - 161

← 1 2 3 4 →