Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
- 1 April 1999
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 82 (4), 673-681
- https://doi.org/10.3168/jds.s0022-0302(99)75283-5
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt ProductionJournal of Dairy Science, 1997
- Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter culturesInternational Dairy Journal, 1997
- Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp. bulgaricusJournal of Food Science, 1997
- The manufacture of set-type natural yoghurt containing different oils — 2: Rheological properties and microstructureInternational Dairy Journal, 1996
- Rheological behaviour of low-fat and full-fat stirred yoghurtInternational Dairy Journal, 1995
- Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteriaLe Lait, 1995
- The effect of substitution of fat by microparticulate whey protein on the quality of set‐type, natural yogurtInternational Journal of Dairy Technology, 1994
- Physical Properties of Yogurt Made from Milk Treated with Proteolytic EnzymesJournal of Dairy Science, 1991
- Polymer production by Lactobacillus delbrueckii ssp. bulgaricusJournal of Applied Bacteriology, 1991
- Influence of controlled pH and temperature on the growth and acidification of pure cultures of Streptococcus thermophilus 404 and Lactobacillus bulgaricus 398Applied Microbiology and Biotechnology, 1989