The characterization of the physicochemical and sensoryproperties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)

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The characterization of the physicochemical and sensoryproperties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)

Samson Atamian [et al.] - Nama Orang;

Abstract
Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today’s world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and
ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-fat (~10%), reduced-fat (~5%), and low-fat (

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Judul Seri: Food Science & Nutrition
No. Panggil: -
Penerbit: : Food Science & Nutrition published by Wiley Periodicals, Inc., 2014
Deskripsi Fisik: Food Science & Nutrition 2014; 2(2): 164– 173
Bahasa: English
ISBN/ISSN: doi: 10.1002/fsn3.89
Klasifikasi: -
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: 2014; 2(2):
Subjek: Food Science & Nutrition
Info Detail Spesifik: -
Pernyataan Tanggungjawab: deliza

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FULLTEXT: The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)

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