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Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

Journal of Dairy Science, 2014
Carmen I Moraru
exaly  

Structure and digestibility of bovine casein complexes formed by enriching κ- and β-caseins in micellar casein concentrate together with minerals adjustment

International Dairy Journal
Haojie Bing   +8 more
openaire   +1 more source
milk protein
solubility
skim milk
cheese
milk protein concentrate
transglutaminase
physicochemical properties
viscosity
imitation mozzarella cheese functionality
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