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, vol.27, no.2, pp.385-390, 2021 (ESCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 2
  • Publication Date: 2021
  • Journal Name: BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Veterinary Science Database
  • Page Numbers: pp.385-390
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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.