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dc.contributor.authorPiyawan Supavititpatanaen_US
dc.contributor.authorTri Indrarini Wirjantoroen_US
dc.contributor.authorPatcharin Raviyanen_US
dc.description.abstractThe chemical, physical and microbial characteristics, and shelf-lives of corn milk and cow milk yogurts were compared. Fat content of the corn milk yogurt was lower but protein content, hardness, consistency and counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were higher than those of the cow milk yogurt. In the sensory evaluation study, the appearance, color and flavor of both yogurts were not significantly different (P>0.05) at the end of 14 days of storage at 5°C. Fatty acid esters were not found in the cow milk yogurt while they were present as the main flavor compounds in corn milk yogurt. Shelf-lives of corn milk and cow milk yogurts were 14 days at 5°C. Results obtained suggest that corn milk is a potential raw material for making a novel yogurt.en_US
dc.titleCharacteristics and shelf-life of Corn Milk Yogurten_US
article.title.sourcetitleChiang Mai University Journal of Natural Sciencesen_US
article.volume9en_US Rajabhat Universityen_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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