𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Properties and stability of butter oil obtained from milk and yoghurt

✍ Scribed by Kaya, A.

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
48 KB
Volume
44
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Stability of aflatoxin M1 during manufac
Stability of aflatoxin M1 during manufacture and storage of yoghurt, yoghurt-cheese and acidified milk
✍ Nagwa I Hassanin 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 364 KB

## Abstract Yoghurt, yoghurt‐cheese and acidified milk were prepared from pasteurised half‐cream milk, naturally contaminated with aflatoxin M~1~ (AFM~1~) and then were stored at 4°C for 2 weeks. Levels of AFM~1~ in these dairy products were high, and then began to decrease during storage period at

Effect of ingredients on oxidative stabi
Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt
✍ Nina Skall Nielsen; Anna Klein; Charlotte Jacobsen 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 326 KB 👁 1 views

## Abstract The oxidative stabilities of fish oil‐enriched milk and fish oil‐enriched drinking yoghurt were compared by following the development of lipid oxidation in plain milk, plain yoghurt and yoghurt to which ingredients present in drinking yoghurt were added one by one. All samples were enri