Improved structure and consistency of probiotic goat's milk yogurt

Australian Journal of Dairy Technology

Volumn 58, Issue 2, 2003, Pages 187-

  Farnsworth, J P ^a   Li, J ^a   Guo, M R ^a  

^a UNIVERSITY OF VERMONT   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; BACTERIA; ENZYMES; FOOD PROCESSING; PH EFFECTS; PROTEINS; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION); VISCOSITY OF LIQUIDS;

TITRATABLE ACIDITY (TA);

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS;

EID: 0141818916     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (2)

1. Guo, M. (2003), GOAT MILK, In Encyclopedia of Food Sciences and Nutrition, 2 nd edn., Caballero, B. ed., Academic Press, London, UK (In press).
2. Li, J. and Chen, H. (2001), Whey protein gels as probiotic carriers, Page 163 In Book of Abstracts, IFT Annual Meeting, New Orleans, LA, June 23-27.