Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt
This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to y...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2014-09
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|