Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content

dc.contributor.author	Kaminarides, S	en
dc.contributor.author	Stamou, P	en
dc.contributor.author	Massouras, T	en
dc.date.accessioned	2014-06-06T06:47:39Z
dc.date.available	2014-06-06T06:47:39Z
dc.date.issued	2007	en
dc.identifier.issn	09505423	en
dc.identifier.uri	http://dx.doi.org/10.1111/j.1365-2621.2006.01320.x	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3734
dc.subject	HPLC	en
dc.subject	Low-fat ovine yoghurts	en
dc.subject	Organic acids	en
dc.subject	Sugars	en
dc.subject	Texture	en
dc.subject	Volatile compounds	en
dc.subject.other	Ovis	en
dc.title	Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.2006.01320.x	en
heal.publicationDate	2007	en
heal.abstract	Characteristics of four types of yoghurt made from ovine milk containing 6.6%, 3.8%, 2.3%, or 0.9% fat respectively were studied. The yoghurt produced from ovine milk with high fat had the highest flavour and texture scores, fat and total solids content and firmness, but the lowest syneresis, lactic acid and galactose content. Low-fat yoghurts can be successfully produced from homogenised ovine milk and these yoghurts did not significantly differ from that of full fat yoghurt in values for ash, lactose, citric acid, pyruvic acid, pH and non-protein nitrogen. The HPLC procedure that was used for the determination of lactose was appropriate for the simultaneous determination of galactose and organic acids in milk or yoghurt. A total of sixteen volatile compounds were identified in ovine yoghurt and the main volatile flavour compounds in yoghurt on 2 days were acetic acid, acetaldehyde, acetone, diacetyl, 2-butanone, 3-hydroxy-2-butanone and 3-methyl-2-butanone. © 2007 The Authors. Journal compilation 2007 Institute of Food Science and Technology Trust Fund.	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.issue	9	en
dc.identifier.volume	42	en
dc.identifier.doi	10.1111/j.1365-2621.2006.01320.x	en
dc.identifier.spage	1019	en
dc.identifier.epage	1028	en