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Abstract The impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the fermentation profile and yoghurt… Click to show full abstract
Abstract The impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the fermentation profile and yoghurt characteristics were compared with those of yoghurt made from fresh (F) milk. With respect to F-yoghurt, the T0-yoghurt acidification rate was 40% slower, acidity (>7.5%) and the shear stress for the yoghurt to start to flow (>16.3%) was higher and its syneresis in set yoghurt (
Keywords:
milk;
frozen sheep;
fermentation profile;
sheep milk;
yoghurt
Journal Title: International Dairy Journal
Year Published: 2018
Link to full text (if available)
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Journal Title: International Dairy Journal
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!