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, 2025)