Whole milk yoghurt

Egg, whole milk, yoghurt, cheese (em-mentaler), oatmeal, carrot, potato, broccoli, cauliflower, edible oils... 

Figure 19.5. Resistance to penetration of a yoghurt gel as a fiinetion of the degree of p-lg (genetie variant B) denaturation resulting from milk heating pre-treatment sm skim milk, wm whole milk (Dannenberg 1986).

Milk is converted in the creamery and associated factories to whole or market milk, skimmed milk, creams, hutters, cheeses, dried milk, whey, yoghurts, hutter oil, condensed milk, milk powder and ice cream [46]. 

Milk Texture control of low-fat yoghurt to produce the palate feeling of a whole-fat product Increasing the solubility of casein in the presence of Ca ions or at a lower pH, e. g., for beverages. Cross linking of casein with whey proteins to increase the protein yield in cheese making. 

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