dry matter
Response of maize to foliar application of zinc and azotobacter inoculation under different levels of urea fertilizer
Department of Agronomy, Sari Agricultural Sciences and Natural Resources University, Sari, Iran (1,2,3)
Abstract:
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(193.48 KB)
The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder
Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)
Abstract:
Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached.
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