Use of whey powder and skim milk powder for the production of fermented cream-Reference-Cited by-同舟云学术

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Use of whey powder and skim milk powder for the production of fermented cream

Published:2016-08-29 Issue:4 Volume:36 Page:616-621
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

AKAL Ceren¹,YETİŞEMİYEN Atila¹

Affiliation:

1. Ankara University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n4/0101-2061-cta-1678-457X06816.pdf

Reference26 articles.

1. Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment;Bandyopadhyay M.;LWT - Food Science and Technology,2008

2. The sensory evaluation of dairy products;Bodyfelt F. W.,1988

3. Manufacturing yogurt and fermented milks;Chandan R. C.,2006

4. The sensory evaluation of dairy products;Clark S.,2009

5. Butter quality oxidation and hydrolytic rancidity in salted sweet cream and slightly salted ripened cream butter;Downey W. K.,1975

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancement the chemical and microbiological probertites of milk cream by encapsulated Strawberry Leaves Extract;Egyptian Journal of Chemistry;2023-10-02

2. Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels;International Dairy Journal;2023-10

3. A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture;Foods;2023-09-15

4. Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate;Food Science of Animal Resources;2023-05

5. Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds;Food Bioscience;2022-12

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