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Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process

✍ Scribed by Özlem Gün; Nursel Develi Işıklı

Book ID
108826346
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
692 KB
Volume
42
Category
Article
ISSN
0950-5423

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✍ 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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product.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