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

Bibliographische Detailangaben
Veröffentlicht in:	Acta Manilana Vol. 59 (2011), 19-30
1. Verfasser:	Mariano, Janice C.
Weitere Verfasser:	Merced, John Hennessy M., Miranda, Abbie June F., Marcelo, Philipina A.
Format:	Artikel
Sprache:	English
Veröffentlicht:	2011
Schlagworte:	Yogurt Milk proteins Whey proteins Casein Water buffalo > Milk yield