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The effect of residual amount of hydrogen peroxide on the formation of plain yogurt.
Author(s):
1. A. Kabir Qureshi: Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories, Lahore, Pakistan
2. Rashida Zaman: Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories, Lahore, Pakistan
3. Nawab Khan: Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories, Lahore, Pakistan
Abstract:
The presence of certain level of hydrogen peroxide in milk does not have an ill effect on the formation of Yogurt. 66. 82. p. p. m. or higher concentration did not let the inoculum function. The taste, aroma, after taste, and body of yogurt formed with the combination of LB. I or TS2(1:1) was better than the yogurt formed alone with LB. I or TS2. The quality of yogurt formed with conventional dahi was very poor.
Page(s): 164-167
DOI: DOI not available
Published: Journal: Pakistan Journal of Science, Volume: 41-42, Issue: 1--4, Year: 1990
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