Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

The objective of this work was to develop and optimize an alternative make process for Greek-style yogurt (GSY), in which the desired level of protein was reached by fortification with micellar casein concentrate (MCC) obtained from milk by microfiltration. Two MCC preparations with 58 and 88% total...

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Veröffentlicht in:	Journal of dairy science 2014-03, Vol.97 (3), p.1259-1269
Hauptverfasser:	Bong, D.D., Moraru, C.I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Caseins - analysis Fermentation Food Handling Greek-style yogurt micellar casein concentrate Micelles Milk - chemistry Milk Proteins - analysis protein fortification rheological parameter Rheology Yogurt - analysis
Online-Zugang:	Volltext
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