01403naa a2200277 a 450000100080000000500110000800800410001902400510006010000220011124501310013326000090026452006090027365000170088265000190089965000200091865000140093865000190095265000120097165000120098365000100099565000150100565300130102065300120103370000180104577300620106315201652023-06-30       1981    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1017/S00220299000219322DOI1 aABRAHAMSEN, R. K.  aGoat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods.h[electronic resource]  c1981  aAbstract: Quality characteristics of goat's milk yoghurt made from homogenized and non-homogenized concentrates prepared by vacuum evaporation, addition of dried skimmed goat's milk, reverse osmosis or ultrafiltration were observed. Yoghurts made from ultrafiltered milk gave the best flavour and viscosity, whilst homogenization of the concentrates also increased these qualities. Cow's milk yoghurts prepared in the same way were improved to an even greater extent by homogenization. Stirred goat's milk yoghurt had too low a viscosity to be acceptable, unless made from homogenized ultrafiltered milk.  aAcetaldehyde  aFermented milk  aFood technology  aGoat milk  aHomogenization  aCaprino  aIogurte  aLeite  aTecnologia  aCow milk  aYoghurt1 aHOLMEN, T. B.  tJournal of Dairy Researchgv. 48, n. 3, p. 457-463, 1981.