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Rheological and textural properties of goat and cow milk set type yoghurts
(Elsevier Sci Ltd, Oxford, 2016)
Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C ...