FERMENTABILITY AND RHEOLOGICAL PROPERTIES OF LACTOPEROXIDASE ACTIVATED BUFFALO MILK YOGHURT
Present study was planned to produce and evaluate the coagulum from buffalo milk preserved with the activation of its lactoperoxidase system (LPO-system). A total of 10 trials were conducted and in each trial milk base was equally divided into three parts, two of which were treated with 20 mg/L (A)...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2012-12-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2012/12/jmbfs_0221_soomro.pdf |