Properties of Low-fat Yogurt Made From Ultrafiltered and Ultra-high Temperature Treated Milk
Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NOM). Whey protein...
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| Format: | Others |
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DigitalCommons@USU
1992
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| Online Access: | https://digitalcommons.usu.edu/etd/5389 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6445&context=etd |