title: Influence of whey concentrates and carbohydrate ingredients on rheological and physicochemical parameters of reduced fat sour cream
abstract: Introduction.The objective of this research is to study the patterns of the rheological and physicochemical characteristics of reduced fat sour cream enriched with whey protein concentrates in the presence of mono-and polysaccharides.Materials and methods.The study examined samples of 10% fat sour cream enriched with whey protein concentrate obtained by ultrafiltration, and hydrolyzed concentrate of demineralized whey in the presence of mono-and polysaccharides.Viscosity characteristics were det
journal: Ukrainian Journal of Food Science