Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments

Figure 1

The protein profile of set yoghurts with various enriched MFGM concentrations; 6% Lacprodan®PL20 (lane 1), 4% Lacprodan®PL20 (lane 2), 2% Lacprodan®PL20 (lane 3), control sample (lane 4), and SDS-PAGE patterns of molecular weight standards (lane 5).