Chemical composition and organoleptic quality of yoghurt from sheep's milk

Mljekarstvo

Rogelj, Irena¹ 

[1] Biotehniška fakulteta, Oddelek za zootehniko, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija

关键词: yoghurt;    sheep';    s milk;    chemical composition;    organoleptic quality;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Author examined the composition and sensorial characteristics of the yoghurt from cow's, sheep's and mixed (50:50 %) milk. Yoghurt from mixed milk had a specific taste, 3.79 % fat, 4.16 % proteins and 3.12 % lactose. Optimum starters...

【 授权许可】

Unknown