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Comparative analysis of high-protein and lactose-reduced semi-skim yogurt production at different scales: Effects on lactic fermentation metabolites, physicochemical, microbiological and physical properties, and sensory characteristics

M. Victoria Beret; I. Verónica Wolf; Melisa Puntillo; Liliana Forzani; Facundo Cuffia; Juan P. Quintero Ceron; Claudia I. Vénica; M. Cristina Perotti
International Dairy Journal · Vol. 167 · pp. 106261 · 2025
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Abstract

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Bibliographic Information

JournalInternational Dairy Journal
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume167
Pages106261
Document TypeJournal Article
eISSN0958-6946
DOI10.1016/j.idairyj.2025.106261
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage2013-04-01~2013-04-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/09586946
Publisher PageOpen Publisher Page
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