Minimising generation of acid whey during Greek yoghurt manufacturing

Journal of Dairy Research

Volumn 84, Issue 3, 2017, Pages 346-354

  Uduwerella, Gangani ^a   Chandrapala, Jayani ^a   Vasiljevic, Todor ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Acid whey; Greek yoghurt; starter culture; structural properties; total solids

Indexed keywords

MILK PROTEIN; YOGHURT;

ANIMAL; CHEMISTRY; FERMENTATION; FOOD HANDLING; LACTOBACILLUS DELBRUECKII; METABOLISM; MICROBIOLOGY; MILK; PH; PROCEDURES; STREPTOCOCCUS THERMOPHILUS; WHEY;

ANIMALS; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS DELBRUECKII; MILK; MILK PROTEINS; STREPTOCOCCUS THERMOPHILUS; WHEY; YOGURT;

EID: 85021098918     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029917000279     Document Type: Article

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