Quality of yoghurt made from buffalo milk and retentate as affected with the fortification with skim milk powder and retentate powder [electronic resource].

Includes reference.

Yoghurt was made from buffalo milk in the presence of different levels of skim milk powder and retentate powder. The retentate was also used in making yoghurt by reconstituting it to obtain the same composition of buffalo milk, and by the fortification with different concentrating of skim milk powder and retentate powder . yoghurt made from buffalo milk in the presence of 1% retentate powder was the best from the chemical , microbiological and organoleptic points of view. Meanwhile, the yoghurt made from retentate in the presence of 3% retentate powder was shown to be the best among the groups made from relentate.

Summary in Arabic.

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