Comparisons of commercial frozen yogurt with ksu formulation

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dc.contributor.author Kim, J.H.
dc.contributor.author Jeon, I.J
dc.contributor.author Forbes, M.S.
dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2011-05-06T20:22:38Z
dc.date.available 2011-05-06T20:22:38Z
dc.date.issued 2011-05-06
dc.identifier.uri http://hdl.handle.net/2097/8797
dc.description.abstract Ten samples of vanilla frozen yogurt were purchased in Kansas and compared to a highprotein, KSU formulation. The KSU formulation had similar solids, fat, and sugar contents as the commercial samples. All commercial samples had lower protein (almost less than half) content and more lactose, and almost all samples had fewer lactic acid bacteria than the KSU formulation. All but one commercial sample had lower b-galactosidase activity than the KSU formulation. This may reflect the differing lactic acid bacterial populations in the frozen yogurts. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf Dairy Day, 1995 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 96-106-S en_US
dc.relation.isPartOf Report of progress (Kansas Agricultural Experiment Station and Cooperative Extension Service); 742 en_US
dc.subject Frozen yogurt en_US
dc.subject Lactic acid en_US
dc.subject Bacteria en_US
dc.subject Microbial Quality en_US
dc.title Comparisons of commercial frozen yogurt with ksu formulation en_US
dc.type Conference paper en_US
dc.date.published 1995 en_US
dc.citation.epage 47 en_US
dc.citation.spage 45 en_US
dc.contributor.authoreid kschmidt en_US

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