Narayana, N.M.N.K.; Gupta, V.K.
(University of Ruhuna, Matara, Sri Lanka, 2014-03-19)
Plain set yoghurts were prepared by varying milk solids levels viz. 13.5%, 13.9% and
14-3% (w/w) in the yoghurt milk base, while maintaining the fat content at 3.3% by the
addition of calculated amount of 5 fold ultrafiltered ...