Composition of Ghanian fermented maize meal and the effect of soya fortification on sensory properties

Effect of milk fat replacement by polyun

Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks

✍ Ana B Martín-Diana; Carolina Janer; Carmen Peláez; Teresa Requena 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 225 KB

## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l^−1^ whey protein concentrate (WPC) was added during