Add to ORKGA detailed investigation was carried out to assess physico-chemical properties of yoghurt made by incorporating coconut cream in partial and complete replacement of milk fat with coconut fat as coconut cream at 25, 50, 75 and 100 per cent levels with or without sodium alginate. A significant increase (P < 0.01) in the setting time was noticed in treatment as compared to control, while pH, fat and total solids content showed no significant difference. Significant difference (P < 0.01) in titratable acidity was noticed in treatments as compared to control. The protein, NPN, curd tension and viscosity increased with higher level of replacement
Flavoured yoghurts are widely produced by using synthetic flavourings in Cameroon.However, the addit...
From it’s chemical, milk has high nutrition because it has many nutrients that necessary for the hu...
The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut...
An attempt was made to incorporate condensed coconut water in partial replacement of MSNF at 25 and...
The possibility of using the coconut in yoghurt production was evaluated. Four types of yoghurt were...
Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce ...
A detailed investigation was carried out to assess microbiological and sensory attributes of yoghurt...
Qualities of yogurt ice cream from coconut milk as affected by partial replacement of non-fat dry mi...
Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation usin...
Yogurt was produced from milk obtained from coconut and tigernuts, singly, or in combination with f...
The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a co...
The study aims to identify characteristics of the yogurt being incubated in green coconut shell (Coc...
This study was conducted for the purpose of making milk ice cream free from lactose and to demonstra...
<p>Plant polysaccharides derived from fruits and vegetables are natural fibre materials with a...
In this study, different vegetable-fibre enriched yoghurts namely control (C), pumpkin (PY), carrot ...
Flavoured yoghurts are widely produced by using synthetic flavourings in Cameroon.However, the addit...
From it’s chemical, milk has high nutrition because it has many nutrients that necessary for the hu...
The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut...
An attempt was made to incorporate condensed coconut water in partial replacement of MSNF at 25 and...
The possibility of using the coconut in yoghurt production was evaluated. Four types of yoghurt were...
Yoghurt is a popular fermented milk product, and milk, like other animal protein sources, is scarce ...
A detailed investigation was carried out to assess microbiological and sensory attributes of yoghurt...
Qualities of yogurt ice cream from coconut milk as affected by partial replacement of non-fat dry mi...
Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation usin...
Yogurt was produced from milk obtained from coconut and tigernuts, singly, or in combination with f...
The efficacy of using rice milk and coconut milk in the preparation of yoghurt was evaluated in a co...
The study aims to identify characteristics of the yogurt being incubated in green coconut shell (Coc...
This study was conducted for the purpose of making milk ice cream free from lactose and to demonstra...
<p>Plant polysaccharides derived from fruits and vegetables are natural fibre materials with a...
In this study, different vegetable-fibre enriched yoghurts namely control (C), pumpkin (PY), carrot ...
Flavoured yoghurts are widely produced by using synthetic flavourings in Cameroon.However, the addit...
From it’s chemical, milk has high nutrition because it has many nutrients that necessary for the hu...
The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut...