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Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt
probiotic yogurt total solids probiotic survival physiochemical properties sensory properties
2009/3/3
Skim milk with 8.5% total solids was concentrated to 15 and 20% total solids by vacuum evaporation and inoculated with probiotic Lactobacillus. Yoghurts were incubated at 42oC and stored at 4oC. Sur...