Production and Evaluation of Fruit Flavoured Yoghurt View Less >>
Abstract The source of milk and the method of preservation determine its chemical and physical properties. Normally, cow milk has greater amounts of proteins, carbohydrates, lipids and salts when compared to other types of milk. The aim of this experiment was to demonstrate the method of manufacture of fruit flavoured yoghurt. In addition, examining the organoleptic properties of different types of milk was an objective of the trial. A different one was to relate the carbohydrate and fat content of milk Get solution

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