Influence of Proteins on the Perception of Flavored Stirred Yogurts

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Influence of Proteins on the Perception of Flavored Stirred Yogurts A. Saint-Eve, C. Lévy, N. Martin, I. Souchon Journal of Dairy Science Volume 89, Issue 3, Pages 922-933 (March 2006) DOI: 10.3168/jds.S0022-0302(06)72157-9 Copyright © 2006 American Dairy Science Association Terms and Conditions

Figure 7 Percentage of deviation of the significant aroma compounds by the solid-phase microextraction method (1-way ANOVA) between MPO yogurt and CAS or WP yogurts. CAS = Yogurt with caseinate to total protein ratio of 86% (corresponding to the protein mixture fortified with sodium caseinates); MPO = yogurt with caseinate to total protein ratio of 81% (corresponding to the protein mixture fortified with milk powder); and WP = yogurt with caseinate to total protein ratio of 60% (corresponding to the protein mixture fortified with whey protein). Journal of Dairy Science 2006 89, 922-933DOI: (10.3168/jds.S0022-0302(06)72157-9) Copyright © 2006 American Dairy Science Association Terms and Conditions