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Effect of Mixing During Fermentation in Yogurt Manufacturing

✍ Scribed by E.J. Aguirre-Ezkauriatza; M.G. Galarza-González; A.I. Uribe-Bujanda; M. Ríos-Licea; F. López-Pacheco; C.M. Hernández-Brenes; M.M. Alvarez

Book ID
117972134
Publisher
American Dairy Science Association
Year
2008
Tongue
English
Weight
708 KB
Volume
91
Category
Article
ISSN
0022-0302

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## Abstract Orange fiber obtained from orange juice by‐products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses and different fiber size: 0.417–0.701 and 0.701–0.991 mm) effects on color during yogurt fermentation and cold storage were studied. Overall composition, pH, acidity, syneresis,