Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures

International Journal of Dairy Technology

Volumn 56, Issue 3, 2003, Pages 163-170

  La Torre, L ^a   Tamime, A Y ^a,c   Muir, D D ^b  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

^c NONE   (United Kingdom)

Author keywords

Probiotic fermented milks; Rheology; Sensory; Yoghurt

Indexed keywords

ACETIC ACID; CARBOXYLIC ACID; PROBIOTIC AGENT; YOGHURT;

ARTICLE; BACTERIUM CULTURE; CHEMICAL COMPOSITION; FERMENTATION TECHNIQUE; FLAVOR; FLOW KINETICS; FOOD QUALITY; MILK PRODUCTION; NONHUMAN; PRIORITY JOURNAL; STORAGE; SURFACE PROPERTY; VISCOSITY;

BACTERIA (MICROORGANISMS);

EID: 0042745405     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00098.x     Document Type: Article

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