Viscosity of stirred yoghurt during storage
The aim of this paper was to determine the changes in viscosity of stirred yoghurt from producer A (n = 20) and producer B (n = 20) throughout 21 days of storage. The content of fat, dry matter, non-fat dry matter, lactic acid, pH and viscosity of stirred yoghurt were determined on the 0, 7th, 14th...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2007-10-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=26939 |