1887

oa M&J Retail - Yoghurt under the microscope - : dairy

Volume 4, Issue 3
  • ISSN : 1819-3854

 

Abstract

Yoghurt has developed into one of the most well-accepted and consumed fermented dairy products in the world. Due to the increased demand and growing volume of sales, the optimisation of the fermentation process is a logical field of study. It is on this field that Magister student, Andrin Smith, of the food sciences department of the University of the Free State, has focused her studies.

Loading full text...

Full text loading...

Loading

Article metrics loading...

/content/ac_mjretail/4/3/EJC13611
2009-09-01
2019-09-21

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error