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Regulation of micelle formation and the flotation properties of fatty acids by addition of foamers

✍ Scribed by K. E. Rykov; N. P. Zablotskaya; T. G. Blinova

Publisher
Springer
Year
1976
Tongue
English
Weight
198 KB
Volume
12
Category
Article
ISSN
1573-8736

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product.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^βˆ’1^ whey protein concentrate (WPC) was added during