Articles with "lacprodan pl20" as a keyword



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Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments

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Published in 2023 at "Journal of Food Processing and Preservation"

DOI: 10.1155/2023/6875570

Abstract: Lacprodan®PL20, a dairy ingredient that is rich in protein and polar lipids, was added into set yoghurts produced from nonhomogenized raw milk. The set yoghurts were prepared using concentrations of 2%, 4%, and 6% Lacprodan®PL20,… read more here.

Keywords: yoghurt using; lacprodan pl20; set yoghurt; milk fat ... See more keywords