The effect of partial replacement of non-fat dry milk with sodium caseinate on qualities of yogurt ice cream from coconut milk
Qualities of yogurt ice cream from coconut milk as affected by partial replacement of non-fat dry milk (NFDM) with sodium caseinate (SC) at a ratio of 15:0, 14:1, 13:2 and 12:3 were investigated. The sample which replaced NFDM by 1% (w/w) SC contained the highest viable yogurt bacteria counts and la...
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International Food Research Journal, Universiti Putra Malaysia
2011
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=14008 |