Effect of dairy powder rehydration state on gel formation during yogurt process

Journal of Dairy Research

Volumn 79, Issue 3, 2012, Pages 280-286

  Karam, Marie Celeste ^a   Gaiani, Claire ^a   Barbar, Reine ^b   Hosri, Chadi ^b   Scher, Joel ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b HOLY SPIRIT UNIVERSITY OF KASLIK USEK   (Lebanon)

Author keywords

micellar casein powder; milk gelation; Rehydration; yogurt

Indexed keywords

CASEIN; MILK PROTEIN; WATER; YOGHURT;

ANIMAL; ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; FLOW KINETICS; FOOD PRESERVATION; GEL; MICELLE; MILK; PARTICLE SIZE; PH; SOLUBILITY;

ANIMALS; CASEINS; FOOD, FORTIFIED; FOOD, PRESERVED; GELS; HYDROGEN-ION CONCENTRATION; MICELLES; MILK; MILK PROTEINS; PARTICLE SIZE; RHEOLOGY; SOLUBILITY; WATER; YOGURT;

EID: 84864533078     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029912000131     Document Type: Article

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