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Buffalo milk and strawberry juice for lacto juice production

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dc.contributor.authorHermosa, Dan B.
dc.date.accessioned2026-02-06T05:40:11Z
dc.date.available2026-02-06T05:40:11Z
dc.date.issued2011-03
dc.description.abstractAdvances in technology resulted to increase production of milk. Hence, the need to explore the processing and flavoring methods of milk products for longer preservation is a must. This study was conducted to determine the acceptance of lacto juice processed from buffalo milk and strawberry juice in different ratios in terms of appearance, texture, palatability and general acceptability. The product was evaluated by 30 testing panelist consisting of 10 students, 10 housewives and 10 faculty of the college. The data was subjected to Kendall's W - Test. The result of the study revealed that lacto juice processed from one part strawberry juice and one part buffalo milk was unanimously adjudge to be the most accepted in terms of appearance, texture, and palatability with descriptive rating of "like extremely". However, it registered the highest cost of production with the lowest profit.
dc.identifier.citationHermosa, D. B. (2011). Buffalo milk and strawberry juice for lacto juice production. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/932
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleBuffalo milk and strawberry juice for lacto juice production
dc.typeThesis
dspace.entity.typePublication
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