Comparative studies of yoghurt produced from animal and selected imitation vegetable milk

Keyphrases

• Imitation 100%
• Yogurt 100%
• Vegetable Milk 100%
• Yogurt Samples 100%
• Cow Milk 60%
• Chemical Composition 20%
• No Significant Difference 20%
• Physicochemical Properties 20%
• Consumer Acceptance 20%
• Moisture 20%
• Carbohydrates 20%
• Milk 20%
• Plant Sources 20%
• Animal Sources 20%
• Organoleptic Properties 20%
• Overall Acceptability 20%
• Evaluation Results 20%
• Protein Fibers 20%
• Long Shelf Life 20%
• Sensory Evaluation 20%
• Refrigerated Storage 20%
• Proximate Composition 20%
• Animal-based 20%
• Bacteria Count 20%
• Total Solids 20%
• Viable Bacteria 20%
• African Yam Bean 20%
• Ash Content 20%
• Sphenostylis Stenocarpa 20%
• Oat Flakes 20%
• Plant-based Yogurt 20%
• Microbial Stability 20%
• High Fiber Content 20%

Food Science

• Vegetable Milk 100%
• African Yam-Bean 22%
• Bacterial Count 11%
• Proximate Composition 11%
• Ash Content 11%