Production of fermented beverage from milk with demineralized whey
1987
Tratnik, Lj. | Krsev, Lj. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia))
The purpose of this study was to examine the influence of increased amount of whey proteins in milk on the quality of yoghurt. The increased amount of proteins was obtained by adding demineralized whey protein concentrates up to 5-6.5 percent of total protein content in the milk. The addition of whey protein concentrates (WPC) in milk and increase of the proteins amount to the level of 4.5-5 percent improved some of the organoleptical properties of yoghurt. Further increasing of WPC in milk decreased the firmness of coagulum and characteristic yoghurt flavour and aroma as well.
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