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Sensory, chemical and bacteriological evaluation of yoghurt during its manufacture [electronic resource].

By:

Khalifa, E. M. I

Contributor(s):

Zaghloul, Nahed F

Language: English Summary language: Arabic Description: p.72-93Other title:

التقييم الحسى والكيميائى والبكتيريولوجى للزبادى اتناء مراحل تصنيعه [Added title page title]

Uniform titles:

Kafrelsheikh veterinary medical journal, 2010 v. 8 (2) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: kafrelsheikh Veterinary Medical Journal 2010.v.8(2)Summary: A total of 90 random samples were taken during yoghurt manufacturing in a dairy plant in Kafr El-Sheikh governorate resembling 30 batches, 30 samples from each of raw cow milk, standardized pasteurized milk and final product. The samples were directly transferred to the laboratory under aseptic condition and subjected to the chemical and microbiological examination, in addition to the sensory evaluation ofthe final product.

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A total of 90 random samples were taken during yoghurt manufacturing in a dairy plant in Kafr El-Sheikh governorate resembling 30 batches, 30 samples from each of raw cow milk, standardized pasteurized milk and final product. The samples were directly transferred to the laboratory under aseptic condition and subjected to the chemical and microbiological examination, in addition to the sensory evaluation ofthe final product.

Summary in Arabic.

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