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  1. Yadanabon University
  2. Department of Industrial Chemistry

Effect of Starter Culture, Fermentation Temperature and Fermentation Time on the Preparation of Yoghurt

http://hdl.handle.net/20.500.12678/0000000266
http://hdl.handle.net/20.500.12678/0000000266
ece57c17-e887-4a5e-9a79-cebce8f0f27c
beb634d7-56d0-4b8d-8b64-767aa95f98a1
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Bo Bo Bo Thet, Pansy Kyaw Hla.pdf (174 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Effect of Starter Culture, Fermentation Temperature and Fermentation Time on the Preparation of Yoghurt
Language en
Publication date 2018
Authors
Bo Bo Thet
Pansy Kyaw Hla
Description
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.
Keywords
fluid yoghurt
Identifier https://oar.ydbu.edu.mm/handle/123456789/258
Journal articles
1
Yadanabon University Research Journal
9
Conference papaers
Books/reports/chapters
Thesis/dissertations
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