Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were pr...

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Detalles Bibliográficos
Autores principales: Saffon, Maxime, Richard, Véronique, Jiménez-Flores, Rafael, Gauthier, Sylvie F., Britten, Michel, Pouliot, Yves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302273/
https://www.ncbi.nlm.nih.gov/pubmed/28239128
http://dx.doi.org/10.3390/foods2040444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302273/
https://www.ncbi.nlm.nih.gov/pubmed/28239128
http://dx.doi.org/10.3390/foods2040444

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