Manufacture of yoghurt from stored frozen sheep’s milk

• Published in: Food chemistry Vol. 77; no. 4; pp. 413 - 420
• Main Authors: Katsiari, Maria C, Voutsinas, Leandros P, Kondyli, Efthymia
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2002; Elsevier
• Subjects: Biological and medical sciences; Food industries; Frozen storage; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Sheep’s milk; Yoghurt; Yoghurt; Frozen storage; Sheep’s milk; Microbiological testing; Organoleptic properties; Dairy product; Sensory analysis; Shelf life; Thawing; Yogurt; Physical properties; Freezing; Ewe milk; Warehousing; Quality; Food preservation; Physicochemical properties

The effects of long-term deep-frozen storage of sheep’s milk on its physicochemical, microbiological and physical stability characteristics, as well as on the corresponding characteristics and the sensory attributes of the yoghurt manufactured from the stored frozen milk after thawing were examined....