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Expanding commercial scale of yogurt manufacture

Expanding commercial scale of yogurt manufacture

Food Technology International, Europe: 171-173

Consumption of yoghurt in the UK increased from 0.8 kg/head in 1970 to 2.7 kg/head in 1984 and total sales reached 189 000 t in 1986. Individual pots still represent >50% and multipacks >40% of total sales. This paper deals with milk, stabilizers/emulsifiers and sweetening agents used in yoghurt manufacture, heat treatment, cultures, fermentation and cooling methods, structural damage during production and storage, fruit preparations for adding to yoghurt, and nutritional value of yoghurt.

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Accession: 001831288

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