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Comparative study of the quality of Spanish yoghurts

Comparative study of the quality of Spanish yoghurts

Alimentaria (97): 55-56, 58-62

4 groups of yoghurt samples made in Spain were analysed for fat content, TS, acidity, Escherichia coli, yeasts and moulds. Groups A, B and C, which comprised resp. 60, 60 and 48 plain yoghurt samples, 60, 60 and 48 flavoured yoghurt samples, and 55, 48 and 48 fruit yoghurt samples, corresponded to the 3 brands most widely distributed in Spain. Group D, containing 34 plain, 36 flavoured and 12 fruit yoghurt samples, represented a number of brands distributed in various regions of Spain.

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Accession: 000618403

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