Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 °C/10 min as an alternative for heat t...

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Bibliographic Details
Main Authors: Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, Evangelia Gkotzia, Anastasis Karvounis, Antonia Samara, Petros Taoukis, Golfo Moatsou
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Foods
Subjects:
high hydrostatic pressure
whey protein hydrolysates
sheep milk
yoghurt
ACE inhibitory activity
gel properties
heat stability
traditional yoghurt starter
biofunctionality
Online Access:https://www.mdpi.com/2304-8158/8/8/342

Internet

https://www.mdpi.com/2304-8158/8/8/342

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