The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture

BULGARU, Viorica

dc.contributor.author	BULGARU, Viorica
dc.date.accessioned	2024-05-02T06:02:18Z
dc.date.available	2024-05-02T06:02:18Z
dc.date.issued	2021
dc.identifier.citation	BULGARU, Viorica. The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 77-78. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/26986
dc.description.abstract	The problem imposed by this research is to identify the impact of some physico-chemical indices on the formation of the texture of goat milk yogurt resulting from the fact that it forms a weaker lactic gel compared to cow milk yogurt. In this paper, goat milk yogurt and cow milk yogurt are analyzed, both samples being made by the classic thermostat method.	en_US
dc.language.iso	en	en_US
dc.publisher	"Alma Mater" Publishing House, Bacau	en_US
dc.relation.ispartofseries	The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	goat milk yogurts	en_US
dc.subject	cow milk yogurts	en_US
dc.title	The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture	en_US
dc.type	Article	en_US