Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka

J. Paiakova, O. Burdova, P. Turek and A. Laciakova

Czech Journal of Food Sciences, 1999, vol. 17, issue 1, 31-34

Abstract: In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.

Keywords: yoghurt; sensorial evaluation; cow; sheep and goat milk (search for similar items in EconPapers)
Date: 1999
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:17:y:1999:i:1:id:10017-cjfs

DOI: 10.17221/10017-CJFS

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