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Effect of heat treatment on improving quality and shelf-life of yoghurt



Effect of heat treatment on improving quality and shelf-life of yoghurt



Iraqi Journal of Agricultural Sciences, ' ZANCO' 3(2): 39-46



The effects of 5 min at 70, 75 or 80 degrees C on quality and shelf-life of yoghurt were studied during 21 days' refrigerated storage. Samples were evaluated for pH, titratable acidity, total colony count and for sensory quality after 1, 2 and 3 wk of refrigerated storage. Tabulated results showed marked reductions in total counts on the 1st day after heat treatment compared with untreated controls.

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Accession: 001345394

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