Use of whey powder and skim milk powder for the production of fermented cream
Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70%) were used. Sample...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016-01-01
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005023101&lng=en&tlng=en |