YOGHURT ‐ A REVIEW OF THE PRODUCT AND ITS MANUFACTURE
- 1 July 1975
- journal article
- review article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 28 (3), 149-163
- https://doi.org/10.1111/j.1471-0307.1975.tb00382.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT*International Journal of Dairy Technology, 1974
- YOGURT CULTURESInternational Journal of Dairy Technology, 1973
- Deoxyribonucleic Acid Hybridization Among Strains of LactobacilliJournal of Bacteriology, 1971
- Nomenclatural Considerations of Certain Species of Lactobacillus Beijerinck: Request for an OpinionInternational Journal of Systematic and Evolutionary Microbiology, 1971
- THE SELECTION AND USE OF SOME MICRO‐ORGANISMS FOR THE MANUFACTURE OF FERMENTED AND ACIDIFIED MILK PRODUCTSInternational Journal of Dairy Technology, 1970