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Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life Cover

Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Tomasz Daszkiewicz,  Sylwia Kocenka and  Jan Miciński  
Open Access
|Jan 2024

Authors

Tomasz Daszkiewicz

tomasz.daszkiewicz@uwm.edu.pl

Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Sylwia Kocenka

Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Jan Miciński

Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
DOI: https://doi.org/10.2478/aucft-2023-0024 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 304 - 317
Submitted on: Nov 15, 2023
Accepted on: Dec 20, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
cow’s milk,
goat’s milk,
sheep’s milk,
plain yogurt,
storage,
quality
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Tomasz Daszkiewicz, Sylwia Kocenka, Jan Miciński, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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