The influence of milk powder, whey protein concentrate and inulin on the quality of cow and goat acidophilus milk

Acta Alimentaria

Volumn 33, Issue 4, 2004, Pages 337-346

  Bozanic R ^a   Tratnik, L J ^a   Herceg, Z ^a   Maric O ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Kra dd Food Industry   (Croatia)

Author keywords

Cow's and goat's milk; Fermentation; Lactobacillus acidophilus; Rheology; Storage

Indexed keywords

INULIN; PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN;

ACIDITY; ARTICLE; ARTIFICIAL MILK; BACTERIAL COUNT; FERMENTATION; FLOW KINETICS; FOOD QUALITY; LACTOBACILLUS ACIDOPHILUS; MILK; MILK POWDER; SAMPLING;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS;

EID: 11844278278     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.33.2004.4.4     Document Type: Article

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