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

Journal of Dairy Science

Volumn 97, Issue 3, 2014, Pages 1259-1269

  Bong, D D ^a   Moraru, C I ^a  

^a Cornell University ^*  (United States)

Author keywords

Greek style yogurt; Micellar casein concentrate; Protein fortification; Rheological parameter

Indexed keywords

CASEIN; MICELLE; MILK PROTEIN; YOGHURT;

ANIMAL; CHEMISTRY; FERMENTATION; FLOW KINETICS; FOOD HANDLING; MICELLE; MILK;

ANIMALS; CASEINS; FERMENTATION; FOOD HANDLING; MICELLES; MILK; MILK PROTEINS; RHEOLOGY; YOGURT;

EID: 84894035505     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7488     Document Type: Article

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