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Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates



Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates



Journal of Dairy Science 73(Suppl. 1): 95



Whey protein concentrate (WPC) and a new cultured whey protein concentrate (CWPC) were used to replace dried skim milk in frozen yoghurt. The CWPC was manufactured by culturing WPC with a commercial culture of Lactobacillus bulgaricus and Streptococcus thermophilus. The frozen yoghurt mix contained 6% milk fat, 10.5% WPC (100% SNF replacement), 11% sucrose, 3% corn syrup solids, 0.3% stabilizer/emulsifier blend and 30.8% TS.

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Accession: 001783880

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