Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2020.07.020
Abstract: Abstract Inulin is a natural product with beneficial effects for human health commonly used as a source of dietary fiber, bulking agent and fat substitute in products like cheese and yoghurt. There are some confusing… read more here.
Keywords: influence fat; inulin; fermentation; process ... See more keywords
Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments
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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