The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt

The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt

The aim of this study was to determine the suitability of HP-treated caprine milk for yoghurt production and to evaluate the effect of HP treatment on yoghurt properties. Reconstituted caprine milk was subjected to HP treatment (350 MPa/10 min/20 °C); a lactic acid starter culture (YC-X16, Chr. Hans...

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Bibliographic Details
Main Authors: Agnieszka Jankowska, Katarzyna Kiełczewska, Maria Wachowska, Aneta Dąbrowska, Krzysztof Siemianowski, Elżbieta Haponiuk, Katarzyna Stasiewicz
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Foods
Subjects:
high pressures
caprine milk
yoghurt
yoghurt culture
rheological properties
color parameters
Online Access:https://www.mdpi.com/2304-8158/13/9/1327

Internet

https://www.mdpi.com/2304-8158/13/9/1327

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