Development of liquid whey-based yoghurt beverage: A case of whey-to-milk ratios and types of stabilizers
The high volume of whey from cheese production in dairy industries has not been optimally utilized. However, cheese whey possesses high nutritional value, offering potential as raw material for yoghurt drink. This research studied the effect of whey-to-milk ratio (i.e., 50:50, 65:35, and 75:25) and...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2025-12-01
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| Σειρά: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Θέματα: | |
| Διαθέσιμο Online: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/19051/324 |
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