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Effect of technological factors on quality and rheological properties of yoghurt



Effect of technological factors on quality and rheological properties of yoghurt



Przeglad Mleczarski 29(3): 11-13



This review-type article deals with starter composition, size of the inoculum, severity of pasteurization (temp. and time) of yoghurt milk, TS content of yoghurt milk, conditions of homogenization (pressure and temp.) of yoghurt milk, and conditions of pH and duration of stirring of yoghurt, and effects of these variables on viscosity and other indices of the finished product, such as whey separation, pH and titratable acidity.

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Accession: 000871214

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