Development, chemical and sensory characterization of semi skim yogurt added with whey protein concentrate

<p>The aim of this work was to develop, to perform the chemical characterization and verify the acceptability of a semi skim yogurt added with whey protein concentrate (WPC 35 %), and compare it to traditional yogurt, without adding any protein source. For this, two formulations were prepared:...

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Bibliographic Details
Main Authors: Andressa Regina Antunes, Luciana Oliveira de Farinã, Luciana Bill Mitiko Kottwitz, José Afonso Passotto
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2015-04-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
Online Access:http://www.revistadoilct.com.br/rilct/article/view/370