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Dried whey and hydrolysed lactose in yoghurts made from reconstituted milk

Dried whey and hydrolysed lactose in yoghurts made from reconstituted milk

Molochnaya Promyshlennost' (1): 51-52

Findings of a study investigating using dried whey as a partial substitute for dried skim milk in the production of yoghurts, and also the effect of incorporating hydrolysed lactose, are reported. Nine different mixes were prepared, three of which contained 12% dried milk (A), three containing 9% dried milk and 3% dried whey (B), and three containing 6% dried milk and 6% dried whey (C). For each different dried milk-whey formula (A, B or C), three different mixes were formulated.

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