Comparisons of commercial frozen yogurt with ksu formulation

dc.citation.epage47en_US
dc.citation.spage45en_US
dc.contributor.authorKim, J.H.
dc.contributor.authorJeon, I.J
dc.contributor.authorForbes, M.S.
dc.contributor.authorSchmidt, Karen A.
dc.contributor.authoreidkschmidten_US
dc.date.accessioned2011-05-06T20:22:38Z
dc.date.available2011-05-06T20:22:38Z
dc.date.issued2011-05-06
dc.date.published1995en_US
dc.description.abstractTen 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.description.conferenceDairy Day, 1995, Kansas State University, Manhattan, KS, 1995
dc.identifier.urihttp://hdl.handle.net/2097/8797
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOfDairy Day, 1995en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 96-106-Sen_US
dc.relation.isPartOfReport of progress (Kansas Agricultural Experiment Station and Cooperative Extension Service); 742en_US
dc.subjectFrozen yogurten_US
dc.subjectLactic aciden_US
dc.subjectBacteriaen_US
dc.subjectMicrobial Qualityen_US
dc.titleComparisons of commercial frozen yogurt with ksu formulationen_US
dc.typeConference paperen_US

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