Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time
The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on <i&...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/10/8/1350 |