Étude biotechnique sur la fabrication du yoghourt doux et aromatique. communication II. Classification et description systématique des principales influences qui modifient la consistance, la viscosité, la séparation du sérum.

Abstract - The numerous influences on the consistency, viscosity and whey of Joghourt have been systematically divided and described. This conducts at the same time to an analysis and synthesis, which operates clearly upon the knowledge of the above mentioned Joghourt influences and problems, and contribute to the better combatting of the defects.
Important influences (dry matter, homogenisation and heating) play in any way at the same time. Consistency, viscosity and whey: an important rule for the quality of Joghourt