Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders

Journal of the Science of Food and Agriculture

Volumn 80, Issue 4, 2000, Pages 433-438

  Guzmán González, Marta ^a   Morais, Federico ^a,c   Amigo, Lourdes ^b  

^a Productos Lácteos Frixia SA   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c OTRI FIAB   (Spain)

Author keywords

Blended dairy powders; Caseinates; Co precipitate; Rheology; Yoghurt

Indexed keywords

ATOMIC ABSORPTION SPECTROMETRY; CASEIN; FLOW KINETICS; ISOELECTRIC FOCUSING; MILK; PROTEIN ANALYSIS; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS; SKIMMED MILK; SYNERESIS; VISCOSITY; YOGHURT;

EID: 0343986310     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(200003)80:4<433::AID-JSFA545>3.3.CO;2-2     Document Type: Article

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