Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria

International Dairy Journal

Volumn 11, Issue 11-12, 2001, Pages 935-942

  Oliveira, M N ^a   Sodini, I ^b   Remeuf, F ^b   Corrieu, G ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b AGROPARISTECH   (France)

Author keywords

Lactobacillus rhamnosus; Probiotic Lactobacillus acidophilus; Texture; Yoghurt

Indexed keywords

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0035684983     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00142-X     Document Type: Article

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