Quality assurance of yoghurt during processing
he present study was carried out to determine the critical points during processing of yoghurt, through examination of Acidity % and Storch's test to detect the efficiency of heat treated milk samples and Microbiological examination of samples collected weekly over a period of 7 months for TCC,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Beni-Suef University
2010-12-01
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| Series: | Journal of Veterinary Medical Research |
| Subjects: | |
| Online Access: | https://jvmr.journals.ekb.eg/article_77599.html |