A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow's and Goat's Milk and Stored for 15 Days
The effects of 2 different types of milk (cow's and goat's milk), 4 types of flavouring (coffee, strawberry, cherry and peach) and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below. The results of the analysis indicate that different types of milk and flavouring had statistically significant effects (p
Anahtar Kelimeler:
Turk. J. Agric. For., 23, (1999), 557-566. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK3.
A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow's and Goat's Milk and Stored for 15 Days
The effects of 2 different types of milk (cow's and goat's milk), 4 types of flavouring (coffee, strawberry, cherry and peach) and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below. The results of the analysis indicate that different types of milk and flavouring had statistically significant effects (p
Keywords:
Turk. J. Agric. For., 23, (1999), 557-566. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK3.,
- ISSN: 1300-011X
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK
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