Physical Properties of Yoghurt at Varying Pasteurization Time and Temperature
Heat treatment is commonly applied in the manufacture of yoghurt to pasteurize it and to change the milk composition properties to improve the quality of yoghurt. The physical properties of yoghurt pasteurized at different temperatures (85-95 °C) for varying periods (1-35 min) were investigated. Res...
| Izdano u: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 93, no. 3 (Sep. 2010), 299-306 |
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| Glavni autor: | |
| Daljnji autori: | , , , |
| Format: | Članak |
| Jezik: | English |
| Izdano: |
2010
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| Teme: |