Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content

@inproceedings{Kaminarides2007ComparisonOT,
  title={Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content},
  author={Stelios Kaminarides and Paraskeri Stamou and Theophiles Massouras},
  year={2007}
}
Characteristics of four types of yoghurt made from ovine milk containing 6.6%, 3.8%, 2.3%, or 0.9% fat respectively were studied. The yoghurt produced from ovine milk with high fat had the highest flavour and texture scores, fat and total solids content and firmness, but the lowest syneresis, lactic acid and galactose content. Low-fat yoghurts can be successfully produced from homogenised ovine milk and these yoghurts did not significantly differ from that of full fat yoghurt in values for ash… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 11 CITATIONS

Chemistry and Technology of Yoghurt Fermentation

VIEW 6 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

Volatile flavor compounds in yogurt: a review.

  • Critical reviews in food science and nutrition
  • 2010
VIEW 3 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED