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Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production
The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21....
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6801264/ https://ncbi.nlm.nih.gov/pubmed/31686674 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03953-w |
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