Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures
- 31 May 1993
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 18 (3), 179-189
- https://doi.org/10.1016/0168-1605(93)90043-g
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Microflora of Austrian Natural-Set YogurtJournal of Food Protection, 1990
- Acidophilus Milk Products: A Review of Potential Benefits to ConsumersJournal of Dairy Science, 1989
- Factors Affecting the Protein Quality of Yogurt and Acidophilus MilkJournal of Dairy Science, 1988
- Influence of Storage at Freezing and Subsequent Refrigeration Temperatures on β-Galactosidase Activity of Lactobacillus acidophilusApplied and Environmental Microbiology, 1988
- Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy productsFEMS Microbiology Letters, 1987
- Nutritional aspects of fermented milk productsFEMS Microbiology Letters, 1987
- Survival of Lactic Acid Bacteria in the Human Stomach and Adhesion to Intestinal CellsJournal of Dairy Science, 1987
- Selection of Lactobacillus acidophilus strains for use in ?acidophilus products?Antonie van Leeuwenhoek, 1987
- Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in Commercial and Experimental YogurtsJournal of Food Protection, 1984
- Yogurt: Nutritive and Therapeutic AspectsJournal of Food Protection, 1981