Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates

• Published in: Food research international Vol. 29; no. 3; pp. 403 - 409
• Main Authors: Voutsinas, Leandros P, Katsiari, Maria C, Pappas, Christophoros P, Mallatou, Helen
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1996; Elsevier
• Subjects: Biological and medical sciences; dairy products; food composition; Food industries; food microbiology; food processing; food quality; food storage; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; milk concentration; reverse osmosis; sheep's milk; milk concentration; reverse osmosis; sheep's milk; Stability; Evaporated milk; Organoleptic properties; Food preservation; Reverse osmosis; Concentration; Biological contamination; Freezing; Ewe milk; Physicochemical properties

Some physicochemical, microbiological and physical stability changes in sheep's milk as a result of concentration by reverse osmosis (RO) and long-term frozen storage were investigated. Skim milk was concentrated by RO to 24–26% total solids (TS), and mixed with cream to obtain recombined conce...