Table 1. Changes of pH, total solids (%), fat (%) protein (%) and ash contents in yoghurt made with camel milk during cold storage

From

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Abeer M. Abd Elhamid, Mervet M. Elbayoumi

American Journal of Food Science and Technology. 2017, 5(3), 109-116 doi:10.12691/ajfst-5-3-6