| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539293 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠The yogurts with high acetaldehyde had low diacetyl content, pH value and high TA. ⺠Ewes' milk yogurt contained the lowest amount of acetaldehyde. ⺠Culture YF-3331 produced both more diacetyl and SCFFAs than culture CH-1. ⺠The total level of SCFFAs was the highest in ewes' yogurt. ⺠SCFFAs reached a maximum level at the end of storage while LCFFAs decreased.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zehra Güler, Alev Canan Gürsoy-Balcı,