Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt
High protein yoghurt was made from whole milk, fortified with egg white Toothbrush Charging Cord (30% v/v) and skim milk powder at 12% (w/v).Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared.The control was made from whole milk, fortified with skim milk powder at 12% (w/v).The blended premixes were pasteurized a