Effects of functional dairy based proteins on nonfat yogurt quality

ISLETEN M., Karagul-Yuceer Y.

JOURNAL OF FOOD QUALITY, vol.31, no.3, pp.265-280, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1745-4557.2008.00199.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.265-280
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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.