Title : ( Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk )
Authors: masoud najaf najafi , Arash Koocheki ,
Full TextAbstract
In the present work, yoghurts were made from sheep’s milk with two different somatic cell count (SCC) at low (200,000 cells mL-1) and high (750,000 cells mL-1) levels. The characteristics of the final product were analyzed for pH, acidity, protein, total solids fat, synersis, WHC and apparent viscosity. Samples were analyzed on day 1, 7 and 14 after production of yoghurts. The SCC had no significant effect on acidity or pH of the yoghurt. No effect of milk SCC was observed on total solids and fat content of the yoghurt after 24 days.
Keywords
, Somatic cell count, Yogurt, Sheep s milk, apparent viscosity
@inproceedings{paperid:1011201,
author = {Najaf Najafi, Masoud and Koocheki, Arash},
title = {Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk},
booktitle = {5th International Symposium on Food Rheology and Structure-ISFRS 2009},
year = {2009},
location = {زوریخ},
keywords = {Somatic cell count; Yogurt; Sheep s milk; apparent viscosity},
}
%0 Conference Proceedings
%T Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk
%A Najaf Najafi, Masoud
%A Koocheki, Arash
%J 5th International Symposium on Food Rheology and Structure-ISFRS 2009
%D 2009
