PRODUCTION OF LOW-CALORIE YOGURT USING SKIM-MILK POWDER AND FAT-SUBSTITUTE .1. A REVIEW

Authors
TAMIME AY BARCLAY MNI DAVIES G BARRANTES E
Citation
Ay. Tamime et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM-MILK POWDER AND FAT-SUBSTITUTE .1. A REVIEW, Milchwissenschaft, 49(2), 1994, pp. 85-88
Citations number
41
Categorie Soggetti
Food Science & Tenology
Journal title
Milchwissenschaft → ACNP
ISSN journal
00263788
Volume
49
Issue
2
Year of publication
1994
Pages
85 - 88
Database
ISI
SICI code
0026-3788(1994)49:2<85:POLYUS>2.0.ZU;2-X
Abstract
Different types of fat-substitutes (e.g. hydrocolloids, proteins or sy nthetic fats) are available on the market. They can be used to replace the milk fat in many dairy products (e.g. butter spreads, sour cream, processed cheese and ice cream). Seven different types of hydrocolloi ds have been chosen (e.g. Litesse(TM)-improved Polydextrose, Paselli(R ) SA2, N-Oil(R)II, Lycadex(R) 100 & 200-Maltodextrin and P-Fibre 150 C and 285 F) for evaluation during the production and storage of natura l set style yogurt.