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What is Use of Acid WPC As Ing in Yogurt about?
This study investigates the use of acid whey protein concentrate from cottage cheese as an ingredient in nonfat yogurt production. The research demonstrates that neutralized and concentrated acid whey can be effectively used in yogurt formulations, achieving similar sensory attributes to those made with sweet whey protein. The findings suggest a potential solution for the disposal problem of acid whey in the dairy industry by utilizing it as a valuable protein source in yogurt manufacturing.
- Author
- Josemar Santos
- Language
- EN