Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature

Journal of Dairy Science

Volumn 83, Issue 3, 2000, Pages 395-400

  Moreira, M ^a,b   Abraham, A ^a,c   De Antoni, G ^a,d  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^c Universidad Provincial del Sudoeste   (Argentina)

^d Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Suboptimal temperature; Technological properties; Thermophilic lactic acid bacteria

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; COLD; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MILK; PH; STREPTOCOCCUS; VISCOSITY;

ANIMALS; COLD; FERMENTATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MILK; STREPTOCOCCUS; VISCOSITY;

EID: 0034150026     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)74894-6     Document Type: Article

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