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Formulation and Processing of a Heat Stable Calcium-fortified Soy Milk

โœ Scribed by F. YAZICI; V.B. ALVAREZ; M.E. MANGINO; P.M.T. HANSEN

Book ID
108821287
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
352 KB
Volume
62
Category
Article
ISSN
0022-1147

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Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, tota