Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey
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DOI: 10.3390/foods11243953
Abstract: Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study,… read more here.
Keywords: composition; strained yogurt; acid whey; greek strained ... See more keywords