Influence of culture activity on aroma components in yoghurts produced from goat's and cow's milk

Acta Alimentaria

Volumn 32, Issue 2, 2003, Pages 151-160

  Bozanic R ^a   Tratnik, Lj ^a   Hruskar M ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Acetaldehyde; Diacetyl; Goat's milk yoghurt; Microbiology; Storage

Indexed keywords

2,3 BUTANEDIONE; ACETALDEHYDE; LACTIC ACID; YOGHURT;

AROMA; ARTICLE; COW; FERMENTATION; FOOD ANALYSIS; FOOD STORAGE; GOAT; LACTOBACILLUS; MICROBIAL ACTIVITY; MILK; PH; STORAGE TEMPERATURE; STREPTOCOCCUS;

CAPRA HIRCUS; LACTOBACILLUS; STREPTOCOCCUS;

EID: 16744362710     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.32.2003.2.4     Document Type: Article

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