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Yogurt in the United Kingdom: chemical and microbiological analysis


, : Yogurt in the United Kingdom: chemical and microbiological analysis. Dairy Industries 39(5): 149-150, 152, 154, 157, 177

12 types of natural yoghurt, purchased from shops and supermarkets around London, had pH of 3.7-4.3, titratable acidities of 0.64-1.50% lactic acid, and differed considerably in chemical composition (11.56-17.39% TS, 0.30-4.28% fat, 3.33-5.77% protein, 0.70-1.31% ash and 5.05-8.74% original lactose calculated from protein %).

US$29.90


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