Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing

Journal of Dairy Science

Volumn 85, Issue 10, 2002, Pages 2479-2488

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

^a CEMAGREF   (France)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Dairy ingredients; Probiotic bacteria; Stability; Texture

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

CASEIN; MILK PROTEIN; PROBIOTIC AGENT; PROTEIN HYDROLYSATE; TRYPTICASE SOY BROTH; TRYPTICASE-SOY BROTH; YOGHURT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; FERMENTATION; FLOW KINETICS; KINETICS; LACTOBACILLUS ACIDOPHILUS; MICROBIOLOGY; MILK; PH; PHYSICAL CHEMISTRY; STREPTOCOCCUS;

ANIMALS; CASEINS; CHEMISTRY, PHYSICAL; COLONY COUNT, MICROBIAL; FERMENTATION; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOBACILLUS ACIDOPHILUS; MILK; MILK PROTEINS; PROBIOTICS; PROTEIN HYDROLYSATES; RHEOLOGY; STREPTOCOCCUS; YOGURT;

EID: 0036781027     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74330-0     Document Type: Article

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