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Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment

✍ Scribed by J. A. LUCEY; P. A. MUNRO; H. SINGH

Book ID
108821587
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
207 KB
Volume
63
Category
Article
ISSN
0022-1147

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product.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