Studies for Improving the Quality of Fat-Free Yoghurt and Labneh

Abstract

Conducted this study to improve the quality of yoghurt and yoghurt, skimmed The study included two parts, the first to bring fat milk during processing all of the Center for proteins whey and caseinate, sodium, milk powder and the second part replace milk fat in all of the Center for proteins whey and caseinate, sodium, milk powder on Tsafy and quality of the block stripped of fat