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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 3
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Original Article

Physical and chemical characteristics of yoghurt produced from whole milk with different levels of somatic cell counts

Y. HachanaAnimal Sciences Department, Superior Institute of Agriculture, Chott-Meriem, 4042 Sousse, TunisiaCorrespondence[email protected] [email protected]
&
Max J. PaapeBovine Functional Genomics Laboratory, USDA-ARS, Beltsville, MD 20705, USA
Pages 303-309 | Published online: 17 Oct 2011

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