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Value Added Cultured Dairy Products, Carrot Yogurt Development and Optimization of the Characteristics
International Journal of Agricultural Science and Research
Yogurt is one of the most demanded cultured dairy products rich in dairy nutrition. Attempts were made to develop a novel yogurt combining the dairy nutrition and carrot. The carrot yogurt recipe preferred during sensory evaluation consists of 65% fresh milk, 19.5% carrot pulp, 10% sugar, 5% skim milk powder and 0.5% gelatin. The optimum potassium sorbate level for the carrot yogurt preservation is 0.1%. Total acidity, pH value and, yeast and mould counts of carrot yogurt were under thedoi:10.24247/ijasroct20204 fatcat:44uor7wraza5zbmpkoobqmhkh4