OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER

OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER

Yoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The presen...

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Bibliographic Details
Main Authors: SAFRI ISHMAYANA, MUHAMMAD FADHLILLAH, FAJRIANA S. NURRUSYDA, AGUS SAFARI, RIZA APRIANI, PUSPITASARI R. DEVI, DEBORA T. HORASIO, UKUN M. S. SOEDJANAATMADJA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2024-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
dairy product
full cream milk powder
protein
psyllium husk
yoghurt
Online Access:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5682
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