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Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions

✍ Scribed by Marie-Claude Gentès, Daniel St-Gelais, Sylvie L. Turgeon

Book ID
120730738
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
348 KB
Volume
93
Category
Article
ISSN
1958-5586

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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-