{"_buckets": {"deposit": "beb634d7-56d0-4b8d-8b64-767aa95f98a1"}, "_deposit": {"id": "266", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "266"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/266", "sets": ["user-ydbu"]}, "communities": ["ydbu"], "control_number": "266", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Effect of Starter Culture, Fermentation Temperature and Fermentation Time on the Preparation of Yoghurt", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The aim of this research work is to prepare yoghurt from goat milk and cow milk. Milk\r samples were collected from different sources such as cow milk (Ngwe Sin Palei and Sein\r Lei Kan Thar Brands) and native cow milk from Ywar Thit Village, Htantabin Township,\r Yangon Region. Similarly, native goat milk samples were collected from from Ywar Thit\r Village, Htantabin Township and Insein Township. Fluid yoghurt and cream yoghurt were\r prepared from different milk samples The physico-chemical characteristics, yield percent\r and shelf-life of prepared yoghurt were also investigated. In this research work, starter\r culture, pH, fermentation temperature and fermentation time were important control\r parameters for preparation of yoghurt. It was observed that starter culture (15g),\r fermentation time (5hours) and fermentation temperature (43°C) were the most suitable\r conditions for the preparation of yoghurt."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "fluid yoghurt"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Bo Bo Thet, Pansy Kyaw Hla.pdf", "filesize": [{"value": "174 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 174000.0, "url": {"url": "https://meral.edu.mm/record/266/files/Bo Bo Thet, Pansy Kyaw Hla.pdf"}, "version_id": "65a13f96-b87a-4c8b-9477-f2da76f22343"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "9"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Bo Bo Thet"}, {"subitem_authors_fullname": "Pansy Kyaw Hla"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2018"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/258"}, "item_title": "Effect of Starter Culture, Fermentation Temperature and Fermentation Time on the Preparation of Yoghurt", "item_type_id": "21", "owner": "1", "path": ["1582966577571"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000266", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "266", "relation": {}, "relation_version_is_last": true, "title": ["Effect of Starter Culture, Fermentation Temperature and Fermentation Time on the Preparation of Yoghurt"], "weko_shared_id": -1}