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^®PL20 concen...

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主要な著者:	Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski, Thi Thanh Que Phan
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-07-01
シリーズ:	Foods
主題:	milk fat globule membrane two-stage pressure homogenization milk proteins processed milk raw milk set yogurts
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/7/1534
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