MICROBIAL CONTAMINATION OF YOGHURT CHAPTER ONE1.0 INTRODUCTIONYoghurt is a fermented dairy product obtained from the lactic acid fermentation ofmilk. It is one of the mostpopular fermented milk …
INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn …
EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK
ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow …