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Preparation and quality analysis of a yogurt: based on soya milk and cow's milk for the nutrition of children - Softcover
- PublisherOur Knowledge Publishing
- Publication date2021
- ISBN 10 6203977616
- ISBN 13 9786203977615
- BindingPaperback
- LanguageEnglish
- Number of pages60
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Preparation and quality analysis of a yogurt
Published by
Our Knowledge Publishing Jul 2021, 2021
ISBN 10: 6203977616
ISBN 13: 9786203977615
New
Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The main objective of this study was to make a good quality yoghurt from Soybean milk and cow's milk powder to combat malnutrition in children with cow's milk intolerance problems.We first prepared Soybean(S) milk and then several combinations were tried containing cow's milk powder (NIDO and LOYA). Small amounts of commercially available yoghurt (Masisi and Kivu) were added to the combinations to trigger fermentation. Classical methods based on yoghurt production and organoleptic, physicochemical and microbiological analyses were performed.Four combinations, named SNM, SNK, SLM, SLK, were prepared. Differences were observed in titratable acidity, temperature and PH, and microbiological quality. For example, the titratable acidity content was 93.66°D for SNK and 87°D for SLM. The samples were infested by microbial strains of the total aerobic mesophilic flora type in the order of 50 CFU/ml, 120 CFU/ml, 80 CFU/ml and 84 CFU/ml for the 4 products. 60 pp. Englisch. Seller Inventory # 9786203977615
Quantity: 2 available
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Preparation and quality analysis of a yogurt : based on soya milk and cow's milk for the nutrition of children
Published by
Our Knowledge Publishing, 2021
ISBN 10: 6203977616
ISBN 13: 9786203977615
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The main objective of this study was to make a good quality yoghurt from Soybean milk and cow's milk powder to combat malnutrition in children with cow's milk intolerance problems.We first prepared Soybean(S) milk and then several combinations were tried containing cow's milk powder (NIDO and LOYA). Small amounts of commercially available yoghurt (Masisi and Kivu) were added to the combinations to trigger fermentation. Classical methods based on yoghurt production and organoleptic, physicochemical and microbiological analyses were performed.Four combinations, named SNM, SNK, SLM, SLK, were prepared. Differences were observed in titratable acidity, temperature and PH, and microbiological quality. For example, the titratable acidity content was 93.66°D for SNK and 87°D for SLM. The samples were infested by microbial strains of the total aerobic mesophilic flora type in the order of 50 CFU/ml, 120 CFU/ml, 80 CFU/ml and 84 CFU/ml for the 4 products. Seller Inventory # 9786203977615
Quantity: 1 available
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Preparation and quality analysis of a yogurt
Published by
Our Knowledge Publishing, 2021
ISBN 10: 6203977616
ISBN 13: 9786203977615
New
Kartoniert / Broschiert
Seller: moluna, Greven, Germany
Seller rating 5 out of 5 stars
Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The main objective of this study was to make a good quality yoghurt from Soybean milk and cow s milk powder to combat malnutrition in children with cow s milk intolerance problems.We first prepared Soybean(S) milk and then several combinations were tried co. Seller Inventory # 492303980
Quantity: Over 20 available