Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC)...

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Detalles Bibliográficos
Autores principales: Sakkas, Lambros, Karela, Marianna, Zoidou, Evangelia, Moatsou, Golfo, Moschopoulou, Ekaterini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606330/
https://www.ncbi.nlm.nih.gov/pubmed/37893753
http://dx.doi.org/10.3390/foods12203860

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606330/
https://www.ncbi.nlm.nih.gov/pubmed/37893753
http://dx.doi.org/10.3390/foods12203860

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