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Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process

Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan<sup>®</sup>PL20 concen...

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Hoofdauteurs: Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski, Thi Thanh Que Phan
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2021-07-01
Reeks:Foods
Onderwerpen:
milk fat globule membrane
two-stage pressure homogenization
milk proteins
processed milk
raw milk
set yogurts
Online toegang:https://www.mdpi.com/2304-8158/10/7/1534
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