Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios

Author:

Puvanenthiran A,Williams R.P.W,Augustin M.A

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference21 articles.

1. Thermal aggregation of whey proteins in model solutions as affected by casein/whey protein ratios;Beaulieu;Journal of Food Science,1999

2. Bourne, M. C. (1982). Food texture and viscosity: Concept and measurement (p. 46). New York: Academic Press.

3. Yoghurts form skim milk-whey concentrate blends;Cheng;Australian Journal of Dairy Technology,2000

4. Formation of acid-heat induced skim milk gels in the pH range 5.0–5.7;Goddard;Journal of Dairy Research,1995

5. Influence of skimmed milk concentrate replacement by dry dairy produccts in a low fat set-type yoghurt model system. 1;Guzman-Gonzalez;Journal of the Science of Food and Agriculture,1999

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