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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2021
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| Materias: | |
| 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 |