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Chemical composition and organoleptic quality of yoghurt from sheep's milk

Irena Rogelj ; Biotehniška fakulteta, Oddelek za zootehniko, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija

Sažetak

Author examined the composition and sensorial characteristics of the yoghurt from cow's, sheep's and mixed (50:50 %) milk. Yoghurt from mixed milk had a specific taste, 3.79 % fat, 4.16 % proteins and 3.12 % lactose. Optimum starters addition for yoghurt from sheep's and mixed milk was 4 %.

Ključne riječi

yoghurt; sheep's milk; chemical composition; organoleptic quality

Hrčak ID:

95979

URI

https://hrcak.srce.hr/95979

Datum izdavanja:

3.2.1985.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.383 *