Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

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Uduwerella, Gangani, Chandrapala, Jayani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2017) Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing. International Journal of Dairy Technology. ISSN 1364-727X

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/34865
DOI https://doi.org/10.1111/1471-0307.12393
Official URL http://dx.doi.org/10.1111/1471-0307.12393
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords fermentation; straining; cloth bag; milk protein concentrate; yoghurt gel structure
Citations in Scopus 21 - View on Scopus
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