Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats' Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer

Journal of Food Science

Volumn 80, Issue 4, 2015, Pages M788-M794

  Zhang, Tiehua ^a   Mccarthy, James ^b   Wang, Guorong ^b   Liu, Yanyan ^c   Guo, Mingruo ^a,b  

^a JILIN UNIVERSITY   (China)

^b UNIVERSITY OF VERMONT   (United States)

^c HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Goats' milk; Nonfat yogurt; Probiotic; Whey protein concentrate

Indexed keywords

BIFIDOBACTERIUM; CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS;

FAT INTAKE; MILK PROTEIN; PECTIN; PROBIOTIC AGENT; WATER; WHEY PROTEIN; YOGHURT;

ADMINISTRATION AND DOSAGE; ANIMAL; BACTERIUM; BIFIDOBACTERIUM; BOVINE; CHEMISTRY; FAT INTAKE; FEMALE; FOOD HANDLING; GOAT; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; LACTOBACILLUS ACIDOPHILUS; LOW FAT DIET; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PROCEDURES; VISCOSITY;

ANIMALS; BACTERIA; BIFIDOBACTERIUM; CATTLE; DIET, FAT-RESTRICTED; DIETARY FATS; FEMALE; FOOD HANDLING; GOATS; HOT TEMPERATURE; HUMANS; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; MILK; MILK PROTEINS; PECTINS; PROBIOTICS; VISCOSITY; WATER; WHEY PROTEINS; YOGURT;

EID: 84927591411     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12834     Document Type: Article

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