Bulgaria, the Holy Land of Yogurt: A Brand Myth and Management Philosophy = La Bulgarie, Terre Sainte du Yaourt : un mythe de marque et une philosophie du managementYOTOVA, Maria.Senri ethnological studies. 2013, Num 82, pp 87-98, issn 0387-6004, 12 p.Article

Determination of nonprotein tryptophan in yoghurts by selective fluorescence and HPLCBIASIOLO, M; BERTAZZO, A; COSTA, C et al.Food chemistry. 1995, Vol 52, Num 1, pp 87-92, issn 0308-8146Article

Yaourts : plein pot sur la santé activeRENARD, Anne-Caroline.Arômes ingrédients additifs. 2004, Num 54, pp 28-31, issn 1260-9978, 4 p.Article

Fabrication des yaourts et des laits fermentés = Manufacturing of yogurts and fermented milksBEAL, Catherine; SODINI, Isabelle.Techniques de l'ingénieur. Bioprocédés. 2003, Vol BIO1, Num F6315, issn 1961-5906, F6315.1-F6315.16, DocF6315Article

Biological and biochemical variables affecting the relative values for growth and feed efficiency of rats fed yogurt or milk = Paramètres biologiques et biochimiques affectant les valeurs relatives à la croissance et la consommation alimentaire de rats nourris avec du yaourt ou du laitHITCHINS, A. D; MCDONOUGH, F. E; WONG, N. P et al.Journal of food science. 1983, Vol 48, Num 6, pp 1836-1840, issn 0022-1147Article

Physical damage of yogurt. The role of secondary packaging on stability of yogurt = Altération des propriétés physiques du yaourt. Rôle de l'emballage secondaire sur la stabilité du yaourtRICHMOND, M. L; HARTE, B. R; GRAY, J. I et al.Journal of food protection. 1985, Vol 48, Num 6, pp 482-486, issn 0362-028XArticle

SUSCEPTIBILITY OF YOGHURT TO SYNERESIS. COMPARISON OF CENTRIFUGATION AND DRAINAGE METHODS = SENSIBILITE DU YOGOURT A LA SYNERESE. COMPARAISON DES METHODES DE CENTRIFUGATION ET DE DRAINAGEHARWALKAR VR; KALAB M.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 9; PP. 517-522; ABS. GER; BIBL. 21 REF.; 9 FIG.Article

ACTION DES CONDITIONS DE CONSERVATION SUR LA QUALITE ET L'ACTIVITE DE LA MICROFLORE DE YAOURTS BULGARES LYOPHILISESNIKOLOV NM; VITANOV T KH.1971; IN: II KONGR. MIKROBIOL. SOFIYA, 1969. MATER.; SOFIYA; BYLG. AKAD. NAUK.; DA. 1971; VOL. 4; PP. 95-97; ABS. ANGL.; BIBL. 10REF.Conference Proceedings

Simulation of bacterial fermentation of milk and possible acylation of its proteins by acidogen hydrolysis = Simulation de la fermentation bactérienne du lait et acylation possible de ses protéines, par hydrolyse acidogèneTROP, M.Journal of dairy science. 1984, Vol 67, Num 7, pp 1381-1389, issn 0022-0302Article

Yaourts et autres laits fermentés = Yoghurts and other fermented milksBOURLIOUX, Pierre; BRAESCO, Véronique; MATER, Denis D. G et al.Cahiers de nutrition et de diététique. 2011, Vol 46, Num 6, pp 305-314, issn 0007-9960, 10 p.Article

KINETIC ANALYSIS OF BATCH FERMENTATION OF YOGHURTREICHART O.1978; ACTA ALIMENT; HUN; DA. 1978; VOL. 7; NO 4; PP. 309-321; BIBL. 14 REF.Article

Effect of fermentation temperature on the rheology of set and stirred yogurt = Effet de la température de fermentation sur la rhéologie d'un yaourt ferme et d'un yaourt brasséHAQUE, A; RICHARDSON, R. K; MORRIS, E. R et al.Food hydrocolloids. 2001, Vol 15, Num 4-6, pp 593-602, issn 0268-005X, 10 p.Conference Paper

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedureRENAN, Marie; ARNOULT-DELEST, Véronique; PAQUET, Denis et al.Dairy science & technology. 2008, Vol 88, Num 3, pp 341-353, 13 p.Article

Viscosity characterization of a commercial yogurt at 5C using a cup in bob and a vane geometry over a wide shear rate range (10^-5 s^-1 - 10³ s^-1)GERAGHTY, R; BUTLER, F.Journal of food process engineering. 1999, Vol 22, Num 1, pp 1-10, issn 0145-8876Article

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Potential of select yogurts for diabetes and hypertension managementAPOSTOLIDIS, E; KWON, Y.-I; SHETTY, K et al.Journal of food biochemistry. 2006, Vol 30, Num 6, pp 699-717, issn 0145-8884, 19 p.Article

Flexible yogurt productionDairy industries international. 1993, Vol 58, Num 5, pp 31-32, issn 0308-8197Article

The use of lactulose in the manufacture of low-lactose yogurt = Utilisation du lactulose en fabrication de yaourt à faible teneur en lactoseOLANO, A; LOPEZ-COVARRUBIAS, S. J; RAMOS, M et al.Biotechnology letters. 1986, Vol 8, Num 6, pp 451-452, issn 0141-5492Article

Influence de la translucidité et de la perméabilité aux gaz de différents matériaux d'emballages sur la qualité du yoghourt entier nature en cours de stockage = The influence of light transmittance and gas permeability of various packing materials on the quality of whole natural yoghurt during storageBOSSET, J. O; DAGET, N; DESARZENS, C et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 2, pp 104-116, issn 0023-6438Article

Effects of ultra-high temperature and vat processes on heat-induced rheological properties of yogurt = Effets des procédés en cuve et à ultra-haute température sur les propriétés rhéologiques, induites par la chaleur, du yaourtLABROPOULOS, A. E; COLLINS, W. F; STONE, W. K et al.Journal of dairy science. 1984, Vol 67, Num 2, pp 405-409, issn 0022-0302Article

Graininess and roughness of stirred yoghurt as influenced by processingKÜCÜKCETIN, A; WEIDENDORFER, K; HINRICHS, J et al.International dairy journal. 2009, Vol 19, Num 1, pp 50-55, issn 0958-6946, 6 p.Article

Survival of yogurt bacteria in the human gutELLI, Marina; CALLEGARI, Maria Luisa; FERRARI, Susanna et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 7, pp 5113-5117, issn 0099-2240, 5 p.Article

Viscosity determination of stirred yoghurtROHM, H.Lebensmittel - Wissenschaft + Technologie. 1992, Vol 25, Num 3, pp 297-301, issn 0023-6438Article

Headspace gas chromatographic estimation of some yogurt volatilesULBERTH, F.Journal - Association of official analytical chemists. 1991, Vol 74, Num 4, pp 630-634, issn 0004-5756Article

The bacteriological quality of Kishfa and yoghurt in Mosul city, Iraq = Qualité bactériologique du Kishfa et du yogourt à Mosul, en IraqKHALAF, S. H; SHAREEF, A. Y.Food microbiology. 1985, Vol 2, Num 4, pp 241-242, issn 0740-0020Article