{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15558"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15558","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"The improvement of physical properties of yoghurts by varying casein/whey protein ratio and EPS-producing starter cultures","abstract":"The overall objective of this study was to investigate effects of variation in casein to whey protein ratios and types of exopolysaccharide producing starter cultures on physical properties of yoghurts made at 9% and 14% total solids during 28 days of storage at 4°C. 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