Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product

Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product

This study investigated the impact of storage conditions of the ingredients for yogurt production on the rheological and physicochemical characteristics of the final fermented product. The novelty is the application of a special mix of milk protein concentrate and sodium caseinate for yogurt product...

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Bibliographic Details
Main Authors: Konrad Terpiłowski, Ignace Lange, Krzysztof Kowalczyk, Marta Tomczyńska-Mleko, Viktoria Sapiga, Marta Wesołowska-Trojanowska, Stanisław Mleko, Salvador Pérez-Huertas
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Applied Sciences
Subjects:
yogurt
reconstituted
recombined
rheology
texture
water activity
Online Access:https://www.mdpi.com/2076-3417/13/24/13201

Internet

https://www.mdpi.com/2076-3417/13/24/13201

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