Role of milk protein–based products in some quality attributes of goat milk yogurt-Reference-Cited by-同舟云学术

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Role of milk protein–based products in some quality attributes of goat milk yogurt

Published:2016-04 Issue:4 Volume:99 Page:2694-2703
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gursel A.,Gursoy A.,Anli E.A.K.,Budak S.O.,Aydemir S.,Durlu-Ozkaya F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference66 articles.

1. Biochemistry and processing of goat milk and milk products;Agnihotri;Small Rumin. Res.,1993

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

3. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing cultures at 9 and 14% total solids;Amatayakul;Food Hydrocoll.,2006

4. Official Methods of Analysis,1997

5. Applicability of analytical methods for the assessment of yogurt quality;Asperger;Dairy Sci. Abstr.,1977

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