In general, various hydrocolloids originating from plant (pectin, guar gum and locust bean gum) and animal (gelatine and casein) sources have been used to produce the desired texture of fermented dairy products
In general, various hydrocolloidsoriginating from plant (pectin, guar gum and locust bean gum) andanimal (gelatine and casein) sources have been used to produce thedesired texture of fermented dairy products