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Quality of low fat pork sausage containing milk-co-precipitate

✍ Scribed by Naga Mallika Eswarapragada; P. Masthan Reddy; K. Prabhakar


Book ID
107689134
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
127 KB
Volume
47
Category
Article
ISSN
0022-1155

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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-