S. A. Salami

Assessment of the Effects of Back Sloping on Some Starter Culture Strains and the Organoleptic Qualities of their Yoghurt Products

G. B. Olukotun, S. A. Salami, I. J. Okon, J. H. Ahmadu, O. O. Ajibulu & Z. Bello · Asian Food Science Journal · 2021

Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms of yoghurt products. One of these Traditional methods includes back slopping). The advantages of this method include faster fermenta...