Quality characteristics of yogurt from goat’s milk, supplemented with fruit juice
Yogurt was prepared from goat’s milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat’s milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic … celý popis
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- Typ dokumentu
- Články
- Fyzický popis
- 6 il.
- Publikováno v
- Czech Journal of Food Sciences. -- ISSN 1212-1800. -- Roč. 29, č. 1 (2011), s. 24-30
- Témata
- Popis jednotky
- 3 tabulky, 3 grafy
- Bibliografie
- Bibliografie na s. 29-30 (27 zázn.)