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Cultures for yogurt - their selection and use



Cultures for yogurt - their selection and use



Dairy Industries International 53(7): 15-19



The importance of selecting the correct yoghurt starter cultures and incubation temp. to produce the required yoghurt product is discussed. Three batches of natural yoghurt were made using the following commercial starter cultures: RR (N120), CH1 and B3 (Chr. Hansen's Laboratory). Sensory attribute profiles (appearance, flavour, taste, mouthfeel and after-taste) were then recorded in the form of a 'star diagram'.

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Accession: 001790356

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