Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound

Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound

This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electrone...

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Bibliográfalaš dieđut
Váldodahkkit: Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, Jeferson Silva Cunha, Fabio Ribeiro dos Santos, Ana Flávia Coelho Pacheco, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: MDPI AG 2024-05-01
Ráidu:Foods
Fáttát:
emerging technologies
non-bovine milk
fermentation
protein fortification
yogurt stability
rheology
Liŋkkat:https://www.mdpi.com/2304-8158/13/10/1558

Interneahtta

https://www.mdpi.com/2304-8158/13/10/1558

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