Influence of Different Genotype Combinations of Β-Lactoglobulin and Β-Casein in Cow Milk on Physicochemical and Sensory Properties of Stirred Yoghurt-Reference-Cited by-同舟云学术

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Influence of Different Genotype Combinations of Β-Lactoglobulin and Β-Casein in Cow Milk on Physicochemical and Sensory Properties of Stirred Yoghurt

Published:2024 Issue: Volume: Page:
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Author:

Şahin Semerci Emine,Ergin Firuze,Demir Eymen,Küçükçetin Ahmet,Balcıoğlu Murat Soner

Publisher

Elsevier BV

Reference63 articles.

1. Physicochemical and sensory characterisation of different yoghurt production methods;T Aktar;International Dairy Journal,2022

2. Protein nitrogen content of milk, method no. 991.22;Aoac;Official methods of analysis of AOAC International,2000

3. Fat content of raw and pasteurized whole milk, method no. 2000.18;Aoac;Official methods of analysis of AOAC International,2000

4. A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives;M Aoac;Journal of Food Science and Technology,2000

5. Heat-induced interaction of milk proteins: impact on yoghurt structure;M Asaduzzaman;International Journal of Food Science,2021

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