Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid...

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Veröffentlicht in:	Korean journal for food science of animal resources 2017-01, Vol.37 (1), p.87-97
Hauptverfasser:	Ahn, Sung-Il, Park, Jun-Hong, Kim, Jae-Hoon, Oh, Duk-Geun, Kim, Moojoong, Chung, Donghwa, Jhoo, Jin-Woo, Kim, Gur-Yoo
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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