Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (...

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Veröffentlicht in:	Food science of animal resources 2023-05, Vol.43 (3), p.540-551
Hauptverfasser:	Chan Won Seo, Nam Su Oh
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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