Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 °C/10 min as an alternative for heat treatment...

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Detalles Bibliográficos
Autores principales: Sakkas, Lambros, Tzevdou, Maria, Zoidou, Evangelia, Gkotzia, Evangelia, Karvounis, Anastasis, Samara, Antonia, Taoukis, Petros, Moatsou, Golfo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723316/
https://www.ncbi.nlm.nih.gov/pubmed/31409056
http://dx.doi.org/10.3390/foods8080342

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723316/
https://www.ncbi.nlm.nih.gov/pubmed/31409056
http://dx.doi.org/10.3390/foods8080342

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