Development of probiotic yoghurts with high protein content by ultrafiltration

Development of probiotic yoghurts with high protein content by ultrafiltration

The ultrafiltration technique (UF) was used to achieve skim milk protein concentration and develop probiotic Greek-style yoghurt. Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectively) added with probiotic (Bifidobacterium animali...

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Bibliographic Details
Main Authors: Thaís Marini, Darlila Aparecida Gallina, Elizabeth Harumi Nabeshima, Alexandre Nunes Ponezi, Katya Anaya, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco
Format: Article
Language:English
Published: Elsevier 2022-11-01
Series:NFS Journal
Subjects:
Bifidobacterium animalis
Fermented milk
Ultrafiltered milk
Greek-style yoghurt
High protein content
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364622000232

Internet

http://www.sciencedirect.com/science/article/pii/S2352364622000232

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