Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt

ABSTRACT: The aim of the study was to determine the potential of using buttermilk and skimmed milk powders as additives to standardize the dry matter content of milk in the production of low-fat yoghurt. A batch of yoghurt was produced using a starter culture of Lactobacillus delbruecki ssp. bulgari...

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Detalles Bibliográficos
Autores principales: Garczewska-Murzyn, Anna, Smoczyński, Michał, Kotowska, Natalia, Kiełczewska, Katarzyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9114218/
https://www.ncbi.nlm.nih.gov/pubmed/35602422
http://dx.doi.org/10.1007/s13197-021-05227-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9114218/
https://www.ncbi.nlm.nih.gov/pubmed/35602422
http://dx.doi.org/10.1007/s13197-021-05227-w

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