文章基本信息

标题：Research on the Possibilities of Using Buttermilk Powder in Yoghurt
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作者：Zehra Güler ; Emel Sezgin ; Metin Atamer 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：5
出版社：Association of Food Technology, Turkey
摘要：Possibilities of using buttermilk powder instead of milk powder to increase total solids of milk in yoghurt production were investigated. Chemical, physical and organoleptic properties of yoghurts produced by five different rations of buttermilk powder were determined. It has been found that buttermilk powder can be used at the level of £ 2% without causing any significant changes on yoghurt quality.