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Monitoring the particle size distribution of whole and skimmed milk during acid...
Silva, Fernanda Lopes da; Oliveira, Mariana Braga de; Mauricio, Érica Felipe; Gomes, Elisângela Ramieres; Perrone, Ítalo TulerThe milk coagulation process can occur mainly in two ways: acidic or enzymatic coagulation, the characteristic of the gel obtained being dependent on the type of coagulation, the type of processing applied and the composition of the initial milk. Therefore, the objective of this work was to evaluate the microstructural modifications of pasteurized whole and skimmed milk through particle distribution analysis (L...
Addition of buttermilk powder to yogurt: effects on particle size, microstructu...
Gomes, Elisângela Ramieres; Oliveira, Mariana Braga de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Carvalho, Antônio Fernandes deThe addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the...