Narayana, N.M.N.K; Gupta, V.K.
(University of Ruhuna, 2014)
Plain set yoghurts were manufactured by keeping milk solids level at 13.9% and fat at 3.3% in the yoghurt milk
base, by the addition of calculated amount of 5 fold ultrafiltered cow skim milk retentate and cow milk cream, ...