Yogurt with application of the whey protein concentrate: rheological characteristics


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Abstract

Principle rheological properties of yogurts with different levels of whey protein concentrates at various temperatures and in the storage process were studied. Attention was also paid to evaluation of yogurts structures changes at mechanical impacts with increasing and decreasing the gradient of deformation rate.
It was found that application of whey protein concentrate at yogurt production allows receive product with stable quality characteristics and improved biological value

References

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