摘要：The present paper illustrates the utilization of the UF concentrated whey in the manufacture of yoghurt. According to the organoleptic properties (of yoghurt) the best yoghurt quality was achieved by adding 10-30% UF concentrated whey into the yoghurt milk. A good yoghurt quality can be also achieved by adding 50% UF concentrated whey.
关键词：yoghurt; proteins from the UF concentrated whey
