Quality Characteristics of Yoghurt Prepared by Substituting added Skim Milk Powder with Soy Protein Isolate
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Authors
-
Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bangalore-560 024 ,IN
B. K. Prathima -
Department of Dairy Chemistry, Dairy Science College, Karnataka Veterinary Animal and Fisheries Sciences University, Bangalore-560 024 ,INC. Kempanna
Abstract
The nutritive quality of soybean protein is the best of those available from plant sources except having deficiency in sulphur containing amino acids when compared to animal protein. Thus many nutritional programmes, sponsored by UNICEF, FAO and WHO have designed to introduce soy milk as a substitute of milk where non-availability of milk, overcome lactose intolerance, milk protein allergy, protein calorie malnutrition, mental retardation and gastroenteritis exist.Downloads
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Published
2011-03-01
How to Cite
Prathima, B. K., & Kempanna, C. (2011). Quality Characteristics of Yoghurt Prepared by Substituting added Skim Milk Powder with Soy Protein Isolate. The Indian Journal of Nutrition and Dietetics, 48(3), 106–114. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/4678
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