Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey

Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study, the combined effect of the different heat treatment levels of milk an...

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Detalles Bibliográficos
Autores principales: Karastamatis, Stavros, Zoidou, Evangelia, Moatsou, Golfo, Moschopoulou, Ekaterini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778196/
https://www.ncbi.nlm.nih.gov/pubmed/36553693
http://dx.doi.org/10.3390/foods11243953

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778196/
https://www.ncbi.nlm.nih.gov/pubmed/36553693
http://dx.doi.org/10.3390/foods11243953

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