Others inciu de Kefir, Kımız, Araka, Tarho, Katıh, Punch of cheese, Punch of milk, Dehri, Huslanka, Saur milk, Skyr, Wein of Galacton, Yazma, Urgut- nik, Zioddu, Lebeniraib, Mazun, Kellermilch, Tatmjolk and Sostej.
📌 3 Key Takeaways
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Objective & Hypothesis:Down through the centuries the Asiatic Turks have fermented milk so that it tvould keep longer in a hot climate than would »the fresh product.
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Key Findings & Data:This procedure has been and is now, very important in areas of the world where rapid transportation and refrigeration are not generally available.
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Conclusion & Impact:Others inciu de Kefir, Kımız, Araka, Tarho, Katıh, Punch of cheese, Punch of milk, Dehri, Huslanka, Saur milk, Skyr, Wein of Galacton, Yazma, Urgut- nik, Zioddu, Lebeniraib, Mazun, Kellermilch, Tatmjolk and Sostej.
🔬Design:Letter to Editor
📍Scope:Comprehensive Sample
⚙️Variables:STUDY · FAT CONTENT · TURKISH YOĞURT
Abstract
Down through the centuries the Asiatic Turks have fermented milk so that it tvould keep longer in a hot climate than would »the fresh product. This procedure has been and is now, very important in areas of the world where rapid transportation and refrigeration are not generally available. Yoğurt is but one of the fermented milk products. Others inciu de Kefir, Kımız, Araka, Tarho, Katıh, Punch of cheese, Punch of milk, Dehri, Huslanka, Saur milk, Skyr, Wein of Galacton, Yazma, Urgut- nik, Zioddu, Lebeniraib, Mazun, Kellermilch, Tatmjolk and Sostej.
Omurtag, A. C. (1959). THE STUDY OF FAT CONTENT OF TURKISH YOĞURT. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Volume: 6 Issue: 01.02. https://doi.org/10.1501/Vetfak_0000001810