Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk
In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture. Proximate composition, gel formation, pH, sensory properties and acceptance of yoghurts inoculated with different...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2014-09-01
|
| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=186557 |