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The status of Greek‐style yoghurt (GSY) as a healthy food could be challenged by its inherent high fat content. Glycomacropeptide (GMP) possesses characteristics that make it suitable as a fat replacer. GMP powder was incorporated into fat‐reduced formulations of GSY. The addition of 0.75% GMP reduced the granular consistency and the syneresis of GSY by 50 and 10%, respectively, at all levels of fat...
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