Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid...

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Veröffentlicht in:Korean J Food Sci Anim Resour
Hauptverfasser: Ahn, Sung-Il, Park, Jun-Hong, Kim, Jae-Hoon, Oh, Duk-Geun, Kim, Moojoong, Chung, Donghwa, Jhoo, Jin-Woo, Kim, Gur-Yoo
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2017
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5355588/
https://ncbi.nlm.nih.gov/pubmed/28316475
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.1.87
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