Teymournezhad, N

[ 1 ] - Use of Quantitative Descriptive Analysis and Principal Component Analysis for the Sensory Assessment and Analysis of Physicochemical Characteristics and Quality Stability of Kefir Made from Mahabadi and Alpine Hybrid Goat Milk

Background and Objectives: General acceptance of the goat milk products in Iran addresses needs of hybridization of this livestock with increasing characteristics of milk production and adaptation to various climates of Iran. The objectives of this study were to develop a kefir drink from Mahabadi and Alpine Hybrid (F1) and investigate its quality characteristics and sensory stability during pr...