TY  - JOUR
T1  - THE STUDY OF FAT CONTENT OF TURKISH YOĞURT
AU  - Omurtag, A. Cemal
PY  - 1959
DA  - January
DO  - 10.1501/Vetfak_0000001810
JF  - Ankara Üniversitesi Veteriner Fakültesi Dergisi
JO  - Ankara Univ Vet Fak Derg
PB  - Ankara University
WT  - DergiPark
SN  - 1300-0861
SP  - 145
EP  - 153
VL  - 6
IS  - 01.02
LA  - en
AB  - 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.
KW  - STUDY
KW  - FAT CONTENT
KW  - TURKISH YOĞURT
UR  - https://doi.org/10.1501/Vetfak_0000001810
L1  - https://dergipark.org.tr/en/download/article-file/1379255
ER  -