Chemical composition and organoleptic quality of yoghurt from sheep's milk

[摘要] Author examined the composition and sensorial characteristics of the yoghurt from cow's, sheep's and mixed (50:50 %) milk. Yoghurt from mixed milk had a specific taste, 3.79 % fat, 4.16 % proteins and 3.12 % lactose. Optimum starters...

[学科分类] 工程和技术（综合）

[关键词] yoghurt;sheep's milk;chemical composition;organoleptic quality