JOURNAL OF FOOD QUALITY, vol.31, no.3, pp.265-280, 2008 (SCI-Expanded)
Article / Article
JOURNAL OF FOOD QUALITY
Science Citation Index Expanded (SCI-EXPANDED), Scopus
Çanakkale Onsekiz Mart University Affiliated:
Production of nonfat yogurt demands a careful control of quality parameters. It is common to use skim milk powder (SMP) to increase the total solid content of nonfat yogurt, but some functional dairy-based proteins, such as casein/caseinates and whey proteins, may improve the quality of nonfat yogurt.