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Sensory Detection and Recovery by Acid Degree Value of Fatty Acids Added to Milk

✍ Scribed by Duncan, S.E.; Christen, G.L.

Book ID
122003903
Publisher
American Dairy Science Association
Year
1991
Tongue
English
Weight
597 KB
Volume
74
Category
Article
ISSN
0022-0302

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product.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