2026-04-17T03:40:07Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/266 2021-12-13T03:06:00Z 1582963788001:1582966577571 user-ydbu

Effect of Starter Culture, Fermentation Temperature and Fermentation Time on the Preparation of Yoghurt Bo Bo Thet Pansy Kyaw Hla The aim of this research work is to prepare yoghurt from goat milk and cow milk. Milk samples were collected from different sources such as cow milk (Ngwe Sin Palei and Sein Lei Kan Thar Brands) and native cow milk from Ywar Thit Village, Htantabin Township, Yangon Region. Similarly, native goat milk samples were collected from from Ywar Thit Village, Htantabin Township and Insein Township. Fluid yoghurt and cream yoghurt were prepared from different milk samples The physico-chemical characteristics, yield percent and shelf-life of prepared yoghurt were also investigated. In this research work, starter culture, pH, fermentation temperature and fermentation time were important control parameters for preparation of yoghurt. It was observed that starter culture (15g), fermentation time (5hours) and fermentation temperature (43°C) were the most suitable conditions for the preparation of yoghurt. 2018 http://hdl.handle.net/20.500.12678/0000000266 https://meral.edu.mm/records/266