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Microbiological, chemical and sensory characteristics of yoghurt prepared from blended cow and goat milk.

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Unduh - Bebas
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Academic year: 2017

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Figure 1. Water percentage of yoghurt prepared from blended cow and goat milk
Figure 3. Total Titratable acidity of yoghurt made of blended cow and goat milk
Figure 4. Total lactic acid bacteria of yoghurt made of blended cow and goat milk
Figure 6. Aroma of yoghurt made of blended cow and goat milk
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Microbiological, chemical and sensory characteristics of yoghurt prepared from blended cow and goat milk.

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