{"created":"2021-01-05T08:33:33.774383+00:00","id":7194,"links":{},"metadata":{"_buckets":{"deposit":"805d8bd3-5af6-43cd-9676-b365b5e0e662"},"_deposit":{"created_by":16,"id":"7194","owner":"16","owners":[16],"owners_ext":{"displayname":"Aye","email":"ayepyonelwin2016@gmail.com","username":"aye"},"pid":{"revision_id":0,"type":"depid","value":"7194"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00007194","sets":["1582963390870:1582967436313"]},"communities":["ccm","ccp","kyauksetu","ltc","maas","miit","mlmu","mmu","mtlu","mtu","mub","mude","mufl","pathein","scu","suoe","tcu","tgu","tuh","tum","ucsm","ucsmtla","ucsmub","ucspathein","ucstaungoo","ucsy","udmm","udmy","uit","um","um1","um2","umkn","umm","uphy","urj","uvs","uy","yau","ydbu","ytu","yude","yueco","yufl","yuoe"],"item_1583103067471":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"Optimization of Fermentation Condition for the Preparation of Fruit Yoghurt","subitem_1551255648112":"en"}]},"item_1583103085720":{"attribute_name":"Description","attribute_value_mlt":[{"interim":"In this research, yoghurt was prepared from goat and cow milks. Available cow milks in the market such as Ngwe Sin Palei and Sein Lei KanThar Brands were purchased from Hledan Market, Kamayut Township and native cow milk was collected from Ywar Thit Village, Htantabin Township, Yangon Region. Native goat milks were also collected from Ywar Thit Village, Htantabin Township and Insein Township. In the preparation of fruit yoghurt, 5%, 10% and 15% of fruits were used. Three kinds of fruits such as strawberry, avocado and banana were used in yoghurt. The physico-chemical characteristics, yield percent and shelf-life of prepared fruit yoghurt were also investigated. Starter culture, pH, fermentation temperature, time and fruit percent were important to control the parameters for preparation of fruit yoghurt. It was observed that at 43°C of fermentation temperature, 15g of starter culture, 5hr of fermentation time and 10% fruit were the most suitable conditions for the preparation of fruit yoghurt based on its pH, taste and texture."}]},"item_1583103108160":{"attribute_name":"Keywords","attribute_value_mlt":[{"interim":"fruit yoghurt"},{"interim":"starter culture"},{"interim":"pH"},{"interim":"fermentation temperature and time"},{"interim":"fruit percent"}]},"item_1583103120197":{"attribute_name":"Files","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2021-01-05"}],"displaytype":"preview","filename":"41.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_0","url":{"url":"https://meral.edu.mm/record/7194/files/41.pdf"},"version_id":"04326966-ce23-48fc-8ce7-919983bfa111"}]},"item_1583103131163":{"attribute_name":"Journal articles","attribute_value_mlt":[{"subitem_journal_title":"Journal of Myanmar  Academy Arts and Science","subitem_pages":"490-491","subitem_volume":"VoL XVL No. 1B"}]},"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":"2018-01-01"},"item_title":"Optimization of Fermentation Condition for the Preparation of Fruit Yoghurt","item_type_id":"21","owner":"16","path":["1582967436313"],"publish_date":"2021-01-05","publish_status":"0","recid":"7194","relation_version_is_last":true,"title":["Optimization of Fermentation Condition for the Preparation of Fruit Yoghurt"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2022-03-24T23:14:15.483418+00:00"}