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Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

机译：用山羊和牛牛奶混合物制成的酸奶的物理化学特性和感官属性的评价

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Nguyen Duc Doan;
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1. Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks. [J] . Bezerra M. F, Souza D. F. S, Correia R. T. P. International Journal of Dairy Technology . 2012,第3期

机译：由山羊奶和野牛奶混合物制得的酸奶的酸化动力学，理化性质和感官属性。
2. Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow’s and Goat’s Milk [J] . Harun KESENKA?, Cem KARAG?ZLü, Oktay YERL?KAYA, Tarim Bilimleri Dergisi: Journal of Agricultural Sciences . 2017,第1期

机译：牛奶和山羊奶混合产生的冬季酸奶的理化和感官特性
3. Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk [J] . Vargas Maria, ChcLfer Maite, Albors Ana, International Dairy Journal . 2008,第12期

机译：牛乳和山羊乳混合物制成的酸奶的理化和感官特性
4. Fermentation of Cow's Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture [C] . Edina Sertovic, Zlatan Saric, Rajka Bozanic International Scientific-Expert Conference of Agriculture and Food Sciences . 2020

机译：用酸奶培养的L. Actiophilus益生菌的牛奶和大豆牛奶混合物发酵
5. Physicochemical properties, microstructure and probiotic survivability of non-fat goat's milk yogurt using heat treated whey protein concentrate as a fat replacer [D] . McCarthy, James T. 2015

机译：使用热处理乳清蛋白浓缩物作为脂肪替代品的脱脂山羊奶酸奶的理化性质，微观结构和益生菌存活率
6. Physical Chemical Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cows Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture [O] . Edina Šertović, Zlatan Sarić, Miroljub Barać, 2019

机译：嗜酸乳杆菌La5和酸奶培养物从牛奶和大豆饮料的不同混合物中产生的益生菌饮料的物理化学微生物学和感官特性
7. Evaluation of Physicochemical, Sensory Properties and Microbial Load of Yoghurt Produced from Fresh Camel and Cow Milk. [O] . Rukayat A. Lawal, Michael S. Adebusoye, Hamisu Musa 2019

机译：新鲜骆驼和牛奶生产的酸奶的物理化学，感官特性和微生物负荷的评价。

Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

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