The influence of whey protein concentrate on the viscosity of yoghurt, acidophilus and acidophilus yoghurt

[摘要] In this paper the influence of whey protein concentrates (WPS) with 16.3% of total solids and 10.2% of proteins, added to milk on the viscosity of yoghurt (3% of yoghurt culture); acidophilus (3% culture Lactobacillus acidophilus) and...

[学科分类] 工程和技术（综合）

[关键词] yoghurt;acidophilus;acidophilus yoghurt;whey protein concentrates;viscosity;sensory properties