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The effect of heat treatment on quality and shelf life of plain liquid yoghurt

The effect of heat treatment on quality and shelf life of plain liquid yoghurt

Cultured Dairy Products Journal 19(3): 10-14

Recombined milk was used to prepare plain liquid yoghurt in a processing plant near Riyadh, Saudi Arabia. 3 different heat treatments of the milk were tested: heating in an HTST pasteurizer at 95 degrees C for 5 min; vat pasteurization at 87 degrees C for 30 min; UHT treatment at 145 degrees C for 5 s. Yoghurts were prepared by inoculation with 2% freeze-dried starter culture and incubation at 43 degrees C for 4 h.

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Accession: 001265116

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