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Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends
The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw an...
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| Udgivet i: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4682525/ https://ncbi.nlm.nih.gov/pubmed/26761829 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.2.205 |
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