Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk

Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk

Bibliographic Details
Published in:Acta Manilana Vol. 59 (2011), 19-30
Main Author: Mariano, Janice C.
Other Authors: Merced, John Hennessy M., Miranda, Abbie June F., Marcelo, Philipina A.
Format: Article
Language:English
Published: 2011
Subjects:
Yogurt
Milk proteins
Whey proteins
Casein
Water buffalo > Milk yield