Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties
ABSTRACT: Our objectives were to determine the effect of fat (skim to whole milk) and protein (3.4%–10.5%) concentration on the sensory and physical properties of milk beverage base that had lactose and other low molecular components removed by ultrafiltration (UF). In experiment 1, a matrix of 16 t...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier
2024-01-01
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| Σειρά: | Journal of Dairy Science |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.sciencedirect.com/science/article/pii/S002203022300632X |
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