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

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

RICERCA DELLE CONDIZIONI OTTIMALI DI SOPRAVVIVENZA DEI FERMENTI LATTICI IN POLVERI OTTENUTE PER ESSICCAMENTO SPRAY DELLO YOGURT. = RECHERCHE DES CONDITIONS DE SURVIE OPTIMUM DES BACTERIES LACTIQUES EN POUDRES OBTENUES PAR SECHAGE PAR ATOMISATION DE YAOURTPERI C; PIMPEI C.1976; RIV. SCI. TECNOL. ALIM. NUTRIZ. UM.; ITAL.; DA. 1976; VOL. 6; NO 4; PP. 231-236; ABS. ANGL.; BIBL. 11 REF.Article

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

BEWERTUNG VON JOGHURT, VOR ALLEM IN ERNAEHRUNGSPHYSIOLOGISCHER HINSICHT. = EVALUATION DU YAOURT DU POINT DE VUE PHYSIOLOGIE DE LA NUTRITIONRENNER E.1983; GORDIAN (1948); ISSN 0017-2243; DEU; DA. 1983; VOL. 83; NO 4; PP. 74-76; 5 FIG./2 TABL.Article

GERVAIS-DANONE - LE PREMIER GROUPE ALIMENTAIRE FRANCAIS - USINE DU PLESSIS-ROBINSON1983; INDUSTRIE ELECTRICITE INFORMATIONS; ISSN 0337-2928; FRA; DA. 1983; NO 7; PP. 7-10; 7 FIG.Article

ALTERNATIVE SWEETENING OF YOGHURT. = LES DIFFERENTS EDULCORANTS DES YOGOURTSHYVONEN L; SLOTTE M.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 1; PP. 97-112; BIBL. 6 REF.; 4 FIG./9 TABL.Article

CONSISTENCY AND COMPOSITIONAL CHARACTERISTICS OF COMMERCIAL YOGURTSO'NEIL JM; KLEYN DH; HARE LB et al.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 6; PP. 1032-1036; BIBL. 9 REF.Article

DEVELOPMENT OF MICROSTRUCTURE IN SET-STYLE NONFAT YOGHURT - A REVIEW = EVOLUTION DE L'ULTRASTRUCTURE DES YOGOURTS SANS MATIERE GRASSE AYANT L'ASPECT DE CAILLE. REVUEKALAB M; ALLAN WOJTAS P; PHIPPS TODD BE et al.1983; FOOD MICROSTRUCTURE; ISSN 511048; USA; DA. 1983; VOL. 2; NO 1; PP. 51-66; BIBL. 49 REF.; 24 FIG.Article

A RESEARCH NOTE. EFFECT OF INITIAL ACIDITY OF PLAIN YOGURT ON ACIDITY CHANGES DURING REFRIGERATED STORAGE. = NOTE DE RECHERCHE. EFFET DE L'ACIDITE INITIALE DES YOGOURTS SUR LES MODIFICATIONS DE L'ACIDITE, AU COURS DU STOCKAGE FRIGORIFIQUESALJI JP; ISMAIL AA.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 258-259; BIBL. 6 REF.; 2 FIG.Article

Growth and activity of Bulgarian yogurt starter culture in iron-fortified milkSIMOVA, Emilina; IVANOV, Galin; SIMOV, Zhelyazko et al.Journal of industrial microbiology & biotechnology. 2008, Vol 35, Num 10, pp 1109-1115, issn 1367-5435, 7 p.Article

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurtCRUZ, Adriano G; CADENA, Rafael S; FARIA, Jose A. F et al.Food research international. 2012, Vol 45, Num 1, pp 211-215, issn 0963-9969, 5 p.Article

THE GROWTH CONDITIONS OF THE STARTER IN YOGHURT ICES AS A BASE FOR A MODIFIED MANUFACTURING PROCESSSTEINSHOLT K; ABRAHAMSEN RK.1978; MELD. NORGES LANDBRUKSH NONOGSK.; NOR; DA. 1978; VOL. 57; NO 47; PP. 1-24; ABS. NOR; BIBL. 12 REF.Serial Issue

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

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

All yogurts are not created equalWYTOCK, D. H; DIPALMA, J. A.The American journal of clinical nutrition. 1988, Vol 47, Num 3, pp 454-457, issn 0002-9165Article

Nutritional value of yogurt = Valeur nutritive du yogourtHEWITT, D; BANCROFT, H. J.Journal of dairy research. 1985, Vol 52, Num 1, pp 197-207, issn 0022-0299Article

A RESEARCH NOTE. ACETALDEHYDE DETERMINATION IN FERMENTED FOOD PRODUCTS BY DIRECT 2,4-DINITROPHENYLHYDRAZINE DERIVATIZATION, EXTRACTION AND HIGH PERFORMANCE LIQUID CHROMATOGRAPHY = NOTE DE RECHERCHE. DOSAGE DE L'ACETALDEHYDE DANS LES PRODUITS ALIMENTAIRES FERMENTES, PAR REACTION DIRECTE AVEC LA DINITRO-2,4-PHENYL-HYDRAZINE, EXTRACTION ET PAR CHROMATOGRAPHIE LIQUIDE HAUTE PERFORMANCESCHMIDT RH; DAVIDSON SM; BATES RP et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1556-1557; BIBL. 12 REF.; 2 TABL.Article

KINETIC ANALYSIS OF CONTINUOUS YOGHURT FERMENTATIONREICHART O.1979; ACTA ALIMENT.; HUN; DA. 1979; VOL. 8; NO 4; PP. 373-381; BIBL. 4 REF.Article

IDEOVY NAVRH LINKY NA VYROBU JOGURTU = PROJET D'UNE CHAINE DE FABRICATION DE YAOURTDEDEK M; HYLMAR B; HOREJSI V et al.1979; PRUMYSL POTRAVIN; CSK; DA. 1979; VOL. 30; NO 2; PP. 88.8-91.11; BIBL. 5 REF.Article

PHYSICAL AND SENSORY PROPERTIES OF YOGURT STABILIZED WITH MILK PROTEINS = PROPRIETES PHYSIQUES ET ORGANOLEPTIQUES DU YAOURT STABILISE AVEC DES PROTEINES DU LAITMODLER HW; LARMOND ME; LIN CS et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 3; PP. 422-429; BIBL. 7 REF.; 3 FIG./6 TABL.Article

SWEETNESS OF SUCROSE IN UNFLAVORED YOGURT BY MAGNITUDE ESTIMATION = POUVOIR SUCRANT DU SACCHAROSE, MESURE PAR ESTIMATION DE MAGNITUDE, DANS LES YAOURTS NATUREWILSON CA; RICHTER RL; DILL CW et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 5; PP. 994-996; BIBL. 15 REF.; 1 FIG.Article

BEHAVIOR OF AFLATOXIN M₁ IN YOGURT, BUTTERMILK AND KEFIR = COMPORTEMENT DE L'AFLATOXINE M₁ DANS LE YAOURT, LE BABEURRE ET LE KEFIRWISEMAN DW; MARTH EH.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 2; PP. 115-118; BIBL. 16 REF.; 4 FIG./3 TABL.Article

DER EINFLUSS VON TEMPERATUR UND ZEIT AUF DEN PASTEURISATIONSEFFEKT BEI DER KURZZEITERHITZUNG VON MILCH = INFLUENCE DE LA TEMPERATURE ET DE LA DUREE SUR L'EFFET DE LA PASTEURISATION AU COURS D'UN CHAUFFAGE DE COURTE DUREE DU LAITNIEMIERSKI P; FEIER U; GROSSKLAUS D et al.1982; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 3; PP. 133-138; ABS. ENG; BIBL. 25 REF.Article