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Manufacture of yoghurt from stored frozen sheep's milk

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Selection of starters for a traditional Turkish yayik butter made from yoghurt

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Microbiology of ''Orinotyri'', a ewe's milk cheese from the Greek mountains

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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

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