Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

Author:

Bong D.D.,Moraru C.I.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference54 articles.

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3. Rheological properties of a concentrated fermented product, Labneh, produced from bovine milk: Effect of production method;Abu-Jdayil;Int. J. Food Properties,2002

4. Affertsholt, T. 2009. Business Consulting Report: The Market for Dairy Ingredients Based on Separation Technology. Vol. 3A. Business Consulting, Aarhus C, Denmark.

5. Microstructural, textural and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;J. Dairy Sci,2012

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