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Quality Characteristics of Yogurt from Goat's Milk, Supplemented with Fruit Juice
| Content Provider | Semantic Scholar |
|---|---|
| Author | Boycheva, Svetlana Dimitrov, Todor Naydenova, Nikolina Mihaylova, Gyurga |
| Copyright Year | 2018 |
| Abstract | BoychevaS.,�DimitrovT.,�NaydenovaN.,�MihaylovaG.�(2011):�Quality characteristics of yogurt from goat's milk, supplemented with fruit juice.�CzechJ.�FoodSci.,�29:�24-30. Yogurtwaspreparedfromgoat'smilk, �supplementedwitharoniajuiceandblueberryjuice. �Thedynamicsofacidification,� numberoflacticacidbacteria, �andfattyacidscompositionwereinvestigated. �Yogurtfromgoat'smilk, �supplemented� witharoniajuiceandblueberryjuice, �coagulatedataloweracidityandfasterthannaturalyogurt. �Thenumbersoflactic� acidbacteriainsupplementedyogurtswerehighercomparedtocontrolsamples. �Theadditionofaroniaandblueberry� juicesincreasedtheamountofunsaturatedfattyacidsinyogurtby�6.9%�and�8.5%,�respectively. �Polyunsaturatedfatty� acidsincreasedby�11.2%�inyogurtwitharoniajuiceincomparisonwithnaturalyogurt. |
| Starting Page | 24 |
| Ending Page | 30 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.17221/171/2008-cjfs |
| Alternate Webpage(s) | https://www.agriculturejournals.cz/publicFiles/35010.pdf |
| Alternate Webpage(s) | https://doi.org/10.17221/171%2F2008-cjfs |
| Volume Number | 29 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |