Physicochemical, colour, microbiology, sensory and mineral attributes of set-type yoghurt produced from L. and its gum.

Unlabelled: The present study aimed to investigate the production of yoghurt in which the parts of the L. and its gum were added to milk at levels of 3% (v/v), incubated until the pH value reached 4.7 at 42 °C and then stored at 4 °C for 21 days.

Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant.

In this study, physicochemical composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers in a mountainous area were investigated. Fresh goat cheeses were characterized by their high fat and high levels of total free amino acids. Volatile profiles were isolated by a solid-phase microextraction technique (SPME/GC-MS) and analyzed by gas chromography-mass spectrometry (GC-MS).