Potential of milk fat globule membrane fragments to improve the quality of set yoghurt : Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology
Lacprodan®PL20, a material rich in protein and polar lipids, was incorporated into processed milk and raw milk to produce set yoghurt. The set yoghurts were prepared using 2%, 4%, and 6% Lacprodan®PL20 concentrations, but the control sample was only supplemented with skim milk powder. The effect of...
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| Định dạng: | Sách |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Cần Thơ
Trường Đại học Cần Thơ
2019
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| Những chủ đề: | |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| Tóm tắt: | Lacprodan®PL20, a material rich in protein and polar lipids, was incorporated into processed milk and raw milk to produce set yoghurt. The set yoghurts were prepared using 2%, 4%, and 6% Lacprodan®PL20 concentrations, but the control sample was only supplemented with skim milk powder. The effect of Lacprodan®PL20 on the physical, chemical properties, sensory properties, rheology and microstructure of set yoghurts was thoroughly investigated to examine some likely improvement and changes. |
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