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Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (...

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Detalles Bibliográficos
Autores principales:	Seo, Chan Won, Oh, Nam Su
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172817/ https://www.ncbi.nlm.nih.gov/pubmed/37181216 http://dx.doi.org/10.5851/kosfa.2023.e16

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