Organoleptic and physicochemical profile comparison of cow milk yogurt and `eggurt` made from different egg whites

HIGHLIGHTS

• What: To expand its nutritional profile and enhance textural qualities this study explores the use of egg whites as an alternative ingredient in yogurt production. This comparative analysis is intended to determine if egg-based yogurts can achieve quality comparable to traditional cow milk yogurt, potentially providing a viable dairy alternative. This study has several limitations that should be acknowledged. This study shows that eggurt, particularly when made with free-range chicken egg whites, can serve as a promising alternative to traditional milk yogurt.
• Who: I. and colleagues from the Indonesia Indonesia Indonesia have published . . .
  

   

  

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