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Milk substitute II. Using soya milk, vegetable fat, yogurt culture and skimmed- and whole-milk powder.

Leche fermentada imitada II. Utilización de aislado de soya, grasa vegetal, cultivo de yogur, leche descremada y entera en polvo.

Author(s) : ORTEGA O., REAL del SOL E. M., REYNERI P., et al.

Type of article: Article

Summary

In this work a formulation was developed for producing a fermented imitated milk prepared from soy isolate, skim milk powder, whole milk powder, vegetable fat and yogurt culture. The sensorial evaluation of the fermented imitated milk was excellent. The principal physico-chemical, rheological and microbiological indicators, along with their shelf life at 4 °C were evaluated.

Details

  • Original title: Leche fermentada imitada II. Utilización de aislado de soya, grasa vegetal, cultivo de yogur, leche descremada y entera en polvo.
  • Record ID : 2004-0275
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 40 - n. 344
  • Publication date: 2003/06
  • Document available for consultation in the library of the IIR headquarters only.

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