Physical and compositional characteristics of cheese and yogurt made from partially demineralized milk protein concentrate
The milk protein concentrate (MPC) has been extensively studied; however, the MPC partial demineralization through the diafiltration (DF) and its effect on MPC ability to produce milk coagulate products has not been fully explored; therefore, it was considered studying the MPC demineralization proce...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Ciencias Aplicadas y Ambientales
2021-06-01
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| Series: | Revista U.D.C.A Actualidad & Divulgación Científica |
| Subjects: | |
| Online Access: | https://revistas.udca.edu.co/index.php/ruadc/article/view/1949 |