Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder
Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Unt...
Main Authors: | Đurđević-Denin Jelena D., Maćej Ognjen D., Jovanović Snežana T. |
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Format: | Article |
Language: | English |
Published: |
University of Belgrade - Faculty of Agriculture, Belgrade
2002-01-01
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Series: | Journal of Agricultural Sciences (Belgrade) |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2002/1450-81090201045D.pdf |
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