Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids
- 31 May 2006
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 20 (2-3), 314-324
- https://doi.org/10.1016/j.foodhyd.2005.02.015
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim MilkJournal of Agricultural and Food Chemistry, 2003
- Biochemistry, Genetics, and Applications of Exopolysaccharide Production in Streptococcus thermophilus: A ReviewJournal of Dairy Science, 2003
- Polysaccharide protein interactionsFood Hydrocolloids, 2001
- Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powdersJournal of the Science of Food and Agriculture, 2000
- Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powderJournal of the Science of Food and Agriculture, 1999
- Heteropolysaccharides from lactic acid bacteriaFEMS Microbiology Reviews, 1999
- Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic cultureJournal of Dairy Research, 1997
- Exocellular polysaccharides produced by lactic acid bacteriaFEMS Microbiology Letters, 1990
- Proteinases in normal bovine milk and their action on caseinsJournal of Dairy Research, 1983
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956