Comparative study on the quality characteristics of yoghurt produced by caw milks with different somatic cells count

BİLGÜCÜ E., Ivanov G. Y., Balabanova T. B., Ivanova I.

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE, cilt.27, sa.2, ss.385-390, 2021 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 2
  • Basım Tarihi: 2021
  • Dergi Adı: BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.385-390
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

The present study aimed to provide the necessary information for the effect of somatic cells count (SCC) of raw cow milk on the fermentation process and quality characteristics of yoghurt.