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Abstract: The addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated....

Resumo: O doce de leite, sobremesa láctea altamente consumida nos países latino americanos, é obtido a partir da evaporação da água do...

Abstract: This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of...

Abstract: Cream cheese is an acid coagulated particle microgel with a structure consisting of protein-covered milk fat globules, forming...

Abstract: An empirical equation for calculating the percentage of total solids (TS) of sweet whey from renneted whole and skim milk based...