The influence of goats milk on viscosity and microbiological quality of yoghurt during storage

[摘要] In this work the influence of long life goat's and cow's milk, with and without milk powder addition, on rheological properties and microbiological quality of yoghurt during storage were investigated. The goat's milk had higher protein,...

[学科分类] 工程和技术（综合）

[关键词] goat's yoghurt;viscosity;microbiology;sensoric evaluation