Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt-Reference-Cited by-同舟云学术

Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt

Published:2012-12-22 Issue:2 Volume:66 Page:264-272
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ünal GÜlfem¹,Akalin A Sibel¹

Affiliation:

1. Faculty of Agriculture; Department of Dairy Technology; Ege University; Bornova; Izmir; 35100; Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference43 articles.

1. Effects of whey protein concentrate and fructooligosaccharide on the rheological and sensory properties of reduced-fat probiotic yoghurt;Akalın;Milchwissenschaft,2008

2. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006a

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

4. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate;Antunes;International Journal of Dairy Technology,2005

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