𝔖 Bobbio Scriptorium
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Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products

✍ Scribed by Pamela Manzi; Laura Pizzoferrato

Book ID
107559434
Publisher
Springer-Verlag
Year
2008
Tongue
English
Weight
181 KB
Volume
3
Category
Article
ISSN
1935-5130

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Yoghurt forti®cation with caseinates, co-precipitate and blended dairy powders in a low-fat yoghurt model system was studied. These dairy products were characterised for pH, moisture, lactose, mineral and protein fractions. Milk proteins were characterised by polyacrylamide gel electrophoresis (SDS-