Fermentation by lactic acid bacteria at two temperatures of pre-heated reconstituted milk. I - Behaviour of proteins and minerals

Lait

Volumn 83, Issue 3, 2003, Pages 181-192

  Laligant, Anne ^a   Famelart, Marie Hélène ^a   Brulé, Gérard ^b   Piot, Michel ^a   Paquet, Denis ^c  

^a CEMAGREF   (France)

^b AGROCAMPUS OUEST   (France)

^c DANONE RESEARCH   (France)

Author keywords

Casein; Micellar solvation; Milk; Mineral; pH; Yoghurt

Indexed keywords

ACIDITY; BACTERIA; DIFFUSION; DISSOCIATION; HEATING; MICELLES; MINERALS; PH EFFECTS; PROTEINS; SALTS; SPECTROPHOTOMETRY;

ULTRACENTRIFUGATION PELLETS;

FERMENTATION;

BACTERIA (MICROORGANISMS);

EID: 0037984779     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2003008     Document Type: Article

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