Effects of functional dairy based proteins on nonfat yogurt quality
JOURNAL OF FOOD QUALITY, cilt.31, sa.3, ss.265-280, 2008 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 31 Sayı: 3
- Basım Tarihi: 2008
- Doi Numarası: 10.1111/j.1745-4557.2008.00199.x
- Dergi Adı: JOURNAL OF FOOD QUALITY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.265-280
- Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet
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.