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Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

Anna Jańczuk1, Aneta Brodziak1, Jolanta Król1

  • 1Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.

Animals : an Open Access Journal From MDPI
|May 27, 2023
PubMed

Keywords:
fermented productsinnovative productmilk proteinsorganoleptic characteristicsphysical-chemical propertiesqualitytexturewater activity

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