DII 09 Effect of direct ultrafiltration of milk vs. ultrafiltered retentate addition for the adjustment of total solids in yoghurt milk on quality of cow milk set yoghurt

dc.contributor.author	Narayana, N.M.N.K.
dc.contributor.author	Gupta, V.K.
dc.date.accessioned	2024-03-12T04:09:10Z
dc.date.available	2024-03-12T04:09:10Z
dc.date.issued	2013-03-20
dc.identifier.citation	Narayana, N. M. N. K. & Gupta, V. K. (2013). Effect of direct ultrafiltration of milk vs. ultrafiltered retentate addition for the adjustment of total solids in yoghurt milk on quality of cow milk set yoghurt. 10th Academic Sessions & Vice – Chancellor’s Awards, University of Ruhuna, Matara, Sri Lanka.
dc.identifier.uri	http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/16422
dc.language.iso	en	en_US
dc.publisher	University of Ruhuna, Matara, Sri Lanka	en_US
dc.subject	UF process	en_US
dc.subject	UF retentate	en_US
dc.subject	Spontaneous whey syneresis	en_US
dc.subject	Water holding capacity	en_US
dc.subject	Textural attributes	en_US
dc.title	DII 09 Effect of direct ultrafiltration of milk vs. ultrafiltered retentate addition for the adjustment of total solids in yoghurt milk on quality of cow milk set yoghurt	en_US
dc.type	Article	en_US