Browsing College of Agriculture by Subject "Yogurt"

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Browsing College of Agriculture by Subject "Yogurt"

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  • Effect of acidulant addition on yogurt fermentation
    Schmidt, Karen (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Yogurt was manufactured by pre-acidifying the yogurt mix with citric acid, lactic acid, or concentrated lemon juice either before or after pasteurization to a target pH of 6.2, and then the traditional manufacturing process ...
  • Enhancing cysteine content in yogurt
    Bala, S.; Schmidt, K.A. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 2011)
    Cysteine is considered a conditional amino acid for certain subpopulations. For example, in elderly people, cysteine has been associated with diverse functional properties as a general antioxidant as well as a specific ...