{"_buckets": {"deposit": "51e3ca4b-3f92-416d-ac8e-1d05c8bc380f"}, "_deposit": {"created_by": 16, "id": "7201", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "7201"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00007201", "sets": ["1582967436313", "user-uy"]}, "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 Conditions for 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 and cow milks. Milk samples were collected from different sources such as cow milks (Ngwe Sin Palei and Sein Lei Kan Thar Brands) from Hledan Market, Kamayut Township and native cow milk from Ywar Thit Village, Htantabin Township, Yango n Region. Similarly, native goatmilks from Ywar Thit Village, Htantabin Township and Insein Township were also used. 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,\nfermentation temperature and time were important control parameters for preparation of yoghurt. It was observed that starter culture (l5g), fermentation time (5hours) and fermentation temperature (43°C) were the most suitable conditions for the preparation of yoghurt."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "fluid yoghurt"}, {"interim": "cream yoghurt"}, {"interim": "starter culture"}, {"interim": "pH"}, {"interim": "fermentation temperature and time"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2021-01-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "42.pdf", "filesize": [{"value": "5.1 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 5100000.0, "url": {"url": "https://meral.edu.mm/record/7201/files/42.pdf"}, "version_id": "9ed70c18-5d53-4b7a-a526-ddf43f13ec59"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Universities Research Journal", "subitem_pages": "275-283", "subitem_volume": "Vol. 8, No.1"}]}, "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": "2015-01-01"}, "item_title": "Optimization of Fermentation Conditions for the Preparation of Yoghurt", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000007201", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2021-01-05"}, "publish_date": "2021-01-05", "publish_status": "0", "recid": "7201", "relation": {}, "relation_version_is_last": true, "title": ["Optimization of Fermentation Conditions for the Preparation of Yoghurt"], "weko_shared_id": -1}