Effects of functional dairy based proteins on nonfat yogurt quality


ISLETEN M., Karagul-Yuceer Y.

JOURNAL OF FOOD QUALITY, cilt.31, ss.265-280, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 31 Konu: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1745-4557.2008.00199.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Sayfa Sayıları: ss.265-280

Özet

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.