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

Figure 6

Microscopic images of set yoghurts produced with different Lacprodan®PL20 concentration. (a–d) represent 0%, 2%, 4%, and 6% Lacprodan®PL20 concentration, respectively, with 50 μm scale bar. The yellow arrows point to the large MFGM fragments, the blue arrow shows some ruptured MFGM, and red arrows reveal the pores.

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