A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow`s and Goat`s Milk and Stored for 15 Days

Authors : M Serdar AKIN

Pages : 557-566

View : 17 | Download : 10

Publication Date : 1999-07-01

Article Type : Research Paper

Abstract :The effects of 2 different types of milk insert ignore into journalissuearticles values(cow`s and goat`s milk);, 4 types of flavouring insert ignore into journalissuearticles values(coffee, strawberry, cherry and peach); and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below. The results of the analysis indicate that different types of milk and flavouring had statistically significant effects insert ignore into journalissuearticles values(p
Keywords : Turk J Agric For, 23, 1999, 557 566 Turk J Agric For, vol 23, iss EK3