id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
american_scientific_journal-663	Prodhan, Utpal Kumar; Linkon, Khan Md. Murtaja Reza; Akhterujjaman, Md.; Alam, Md. Jahangir	Performance Analysis of Industrially and Traditionally Used Cultures in Yogurt Production Considering Microbial Risk	2015	8	.pdf	application/pdf	3194	172	58	Thermophillic, mesophillic homofermentative and BAU dairy farm used yogurt culture needed 4, 5 and 3 hours to complete yogurt production and percentages of acidity were 0.76, 0.73, and 0.74 respectively. 2.5 Determination of acidity level The growth of bacteria of yogurt culture is generally happened by increasing the acidity of milk.	cache/american_scientific_journal-663.pdf	txt/american_scientific_journal-663.txt