Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

International Journal of Food Science and Technology

Volumn 41, Issue 5, 2006, Pages 560-568

  Magenis, Renata B ^a   Prudêncio, Elane S ^a   Amboni, Renata D M C ^a   Cerqueira Jr , Noel G ^a   Oliveira, Ricardo V B ^a   Soldi, Valdir ^a   Benedet, Honório D ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Flow properties; Milk; Syneresis; Texture; Ultrafiltration; Whey cheese; Yogurts

Indexed keywords

EID: 33645560052     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01100.x     Document Type: Article

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