@article{MAKHILLJAVA201211233943,
    title = {Effect of Flour on the Microstructure of Goat Milk Yoghurt},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {11},
    number = {23},
    pages = {4413-4416},
    year = {2012},
    issn = {1680-5593},
    doi = {javaa.2012.4413.4416},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2012.4413.4416},
    author = {Sasitorn},
    keywords = {Goat milk yoghurt,flour,transmission electron microscope,corn flour,rice flour},
    abstract = {The objective of this study was to determine the effect of 
  six types of flours, namely corn flour, rice flour, glutinous rice flour, soy 
  flour, cassava flour and oat flour. These flours were used to replace Whole 
  Milk Powder (WMP) at 20, 15, 15, 15, 10 and 5%, respectively. Goat Milk Yoghurt 
  (GMY, 18% total solid) fortified with flour was compared to control group (non 
  fortified flour) in microstructure. Microstructure was determined by Transmission 
  Electron Microscopy (TEM). The results showed that all flours can prevent whey 
  separation and improve texture of GMY as compared to control group. TEM micrographs 
  demonstrated that the microstructure of GMY gel with all the flours were more 
  firm than the control group and showed the interaction of flour with casein 
  micelles and their participation in the formation of the gel structures. It 
  exhibited protein network (casein micelle chain), fat globules and bacteria 
  in all samples and showed that flour types have an influence upon the association 
  of casein micelles and thus affect microstructure.}
    }