Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw an...

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Detalles Bibliográficos
Autores principales: Lee, Na-Kyoung, Mok, Bo Ram, Jeewanthi, Renda Kankanamge Chaturika, Yoon, Yoh Chang, Paik, Hyun-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682525/
https://www.ncbi.nlm.nih.gov/pubmed/26761829
http://dx.doi.org/10.5851/kosfa.2015.35.2.205

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682525/
https://www.ncbi.nlm.nih.gov/pubmed/26761829
http://dx.doi.org/10.5851/kosfa.2015.35.2.205

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