Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt

By Voutsinas L.P.   Katsiari M.C.   Pappas C.P.   Mallatou H.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 411-416

Elsevier

Access to resources Recommend Favorite

Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates

By Voutsinas L.P.   Katsiari M.C.   Pappas C.P.   Mallatou H.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 403-409

Elsevier

Access to resources Recommend Favorite

Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 Compositional, physicochemical, microbiological and organoleptic properties of cheese

By Voutsinas L.P.   Katsiari M.C.   Pappas C.P.   Mallatou H.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 235-247

Elsevier

Access to resources Recommend Favorite

Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates

By Voutsinas L.P.   Katsiari M.C.   Pappas C.P.   Mallatou H.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 227-233

Elsevier

Access to resources Recommend Favorite

Quality of plain yoghurt made from refrigerated and CO 2 -treated milk

By Gueimonde M.   Alonso L.   Delgado T.   Bada-Gancedo J.C.   de los Reyes-Gavilan C.G.  

Food Research International, Vol. 36, Iss. 1, 2003-01 ,pp. : 43-48

Elsevier

Access to resources Recommend Favorite