Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder

Influence of skimmed milk concentrate re

Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders

✍ Guzm�n-Gonz�lez, Marta; Morais, Federico; Amigo, Lourdes 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 153 KB 👁 1 views

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-