Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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2. Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk;Ayyash;LWT - Food Science and Technology,2022
3. Effect of cryoconcentration, reverse osmosis and vacuum evaporation as concentration step of skim milk prior to drying on the powder properties;Balde;Powder Technology,2017
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2. Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound;Foods;2024-05-16
3. Effects of Qaxxee (Hermosa sidoides) and Dheekaa (Grewia tembensis) foliage supplementation on milk yield and milk quality of Somali goats fed a crop-residue-based diet;Journal of Applied Animal Research;2024-05-09
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5. The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt;Foods;2024-04-26
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