The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt

Journal of Dairy Science

Volumn 81, Issue 3, 1998, Pages 655-663

  Fernández García, Estrella ^a,c   McGregor, John U ^b   Traylor, Sandra ^b  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^c Agraria y Alimentaria   (Spain)

Author keywords

Fermentation; Fiber; Lactose hydrolysis; Yogurt quality

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

BETA GALACTOSIDASE; FRUCTOSE; LACTASE; SWEETENING AGENT; YOGHURT;

ANIMAL; ARTICLE; COLD; DIET SUPPLEMENTATION; DIETARY FIBER; FERMENTATION; HYDROLYSIS; METABOLISM; MICROBIOLOGY; MILK; OAT; PH; TASTE; VISCOSITY;

ANIMALS; AVENA SATIVA; BETA-GALACTOSIDASE; COLD; DIETARY FIBER; FERMENTATION; FOOD, FORTIFIED; FRUCTOSE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTASE; MILK; SWEETENING AGENTS; TASTE; VISCOSITY; YOGURT;

EID: 0032018611     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.s0022-0302(98)75620-6     Document Type: Article

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