RHEOLOGY AND MICROSTRUCTURE OF STRAINED YOGURT (LABNEH) MADE FROM COWS MILK BY 3 DIFFERENT METHODS

被引：0
作者：
TAMIME, AY [1 ]
KALAB, M [1 ]
DAVIES, G [1 ]
机构：
[1] AGR CANADA, CTR FOOD RES, RES BRANCH, OTTAWA K1A 0C6, ONTARIO, CANADA
来源：
FOOD MICROSTRUCTURE | 1989年 / 8卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：125 / 135
页数：11
相关论文
共 50 条
  • [21] Acceptability of yogurt made from milk powder
    Silva dos Santos, Aparecido Jose
    Martins dos Santos, Emili
    Dias dos Santos, Lilian Marcia
    da Silva Ramosl, Maryelee Christinne
    Gomes de Lyra, Daniele
    Froehlich, Angela
    [J]. BRAZILIAN JOURNAL OF HYGIENE AND ANIMAL SANITY, 2014, 8 (05): : 40 - 45
  • [22] Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures
    Amal Bakr Shori
    Ohoud Shami Al-sulbi
    [J]. Journal of Food Science and Technology, 2023, 60 : 701 - 709
  • [23] Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures
    Shori, Amal Bakr
    Al-sulbi, Ohoud Shami
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2023, 60 (02): : 701 - 709
  • [24] Compositional characteristics and sensory evaluation of Labneh made from goat's milk
    Mehaia, MA
    El-Khadragy, SM
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1999, 54 (10): : 567 - 569
  • [25] RELATIONSHIP BETWEEN MICROSTRUCTURE AND SUSCEPTIBILITY TO SYNERESIS IN YOGURT MADE FROM RECONSTITUTED NONFAT DRY MILK
    HARWALKAR, VR
    KALAB, M
    [J]. FOOD MICROSTRUCTURE, 1986, 5 (02): : 287 - 294
  • [26] Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk
    Al-Sulbi, Ohoud Shami
    Shori, Amal Bakr
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [27] PRODUCTION AND PROPERTIES OF YOGURT AND YMER MADE FROM ULTRAFILTRATED MILK
    MOGENSEN, G
    [J]. DESALINATION, 1980, 35 (1-3) : 213 - 222
  • [28] Microstructure Analysis of Dried Yogurt: Effect of Different Drying Methods
    Jaya, S.
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2009, 12 (03) : 469 - 481
  • [29] Changes in fatty acid composition during yogurt processing and their effects on yogurt and probiotic bacteria in milk procured from cows fed different diets
    Dave, RI
    Ramaswamy, N
    Baer, RJ
    [J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2002, 57 (03) : 197 - 202
  • [30] Influence of cephalosporins on the coagulation time of yogurt made from ewes' milk
    Berruga, Maria Isabel
    Noves, Beatriz
    Molina, Maria Pilar
    Roman, Mario
    Molina, Ana
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2008, 61 (04) : 372 - 378
12345