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Original Articles

Properties of “nono,” a Nigerian fermented milk food

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Pages 145-149 | Received 28 Feb 1991, Accepted 23 Aug 1991, Published online: 31 Aug 2010

References

  • Akinyanju , J.A. 1989 . Characteristics and Production Process of ‘Nono’ — A Nigerial Fermented Milk Food . Chemi Mikrobiol. Technol. Lebensm , 12 : 14 – 19 .
  • AOAC . 1981 . Official Methods of Analysis, , 14th ed. , Arlington, VA : Association of Official Analytical Chemists .
  • Atanda , O.O. and Ikenebomeh , M.J. 1988 . Changes in the Acidity and Lactic Acid Content of ‘Nono’, a Nigerial Cultured Milk Product . Letters in Applied Microbiology , 6 : 137 – 138 .
  • Eka , O.U. and Ohaba , J.A. 1977 . Microbiological Examination of Fulani Milk ('Nono') and Butter ('Manshanu') . Nigerial Journal of Science , 11 : 113 – 122 .
  • Kosikowski , F.V. 1981 . Properties of Commercial Flavoured Frozen Yogurts . J. Food Protection , 44 (11) : 853 – 856 .
  • Makinde , M.O. 1979 . “ The Effects of Additives on the Microbial Loads of Foods ” . Zaria, , Nigeria : Ahmadu Bello University . M.Sc. Thesis,
  • Webb , B.H. , Johnson , A.H. and Afford , J.A. 1974 . Fundamentals of Dairy Chemistry. , 2nd Edition , 929 Westport, Connecticut : AVI Publishing Co. Inc. .
  • Westerfeld , W.W. 1945 . Colorimetric Determination of Blood Acetoin . J. Biol. Chem. , 161 : 495 – 502 .

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