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Variation in quality of yoghurt after addition of nitrates and nitrites into the fermenting medium



Variation in quality of yoghurt after addition of nitrates and nitrites into the fermenting medium



Bulletin of the Veterinary Institute in Puawy 41(2): 131-139



The effects of NaNO3 (100, 50, 15, 10 or 5 mg/litre) and NaNO2 (100.0, 50.0, 10.0, 5.0, 1.0 and 0.5 mg/litre) on the titratable acidity of high-fat yoghurt with 12% fat were examined during ripening and storage. The dynamics of residual nitrates and nitrites were also investigated. 50-ml samples were incubated at 32 degrees C for 17 h and then stored at 6 degrees C for 48 h.

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Accession: 003330894

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