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QUALITY APPRAISAL OF YOGHURT
Author(s) -
Robinson R. K.,
Tamime A. Y.
Publication year - 1976
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1976.tb00422.x
Subject(s) - quality (philosophy) , table (database) , national standard , product (mathematics) , quality standard , control (management) , computer science , food science , mathematics , data mining , chemistry , artificial intelligence , chromatography , philosophy , geometry , epistemology
The differences in national standards in the defining of yoghurt are considered and the need for a standard method of analysis is emphasized. Various types of yoghurt are described and the microbiological quality of the product is discussed and a table showing the proposed standard methods for control is given. (Editor's summary)