Texture of yoghurts and bio-yoghurts from goat's milk depending on starter culture type

Milchwissenschaft

Volumn 60, Issue 3, 2005, Pages 289-292

  Domagala, J ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Yoghurt (goat milk, comparison of starter cultures)

Indexed keywords

CAPRA HIRCUS;

EID: 22244460474     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. ABRAHAMSEN, R.K., HOLMEN, T.B.: J. Dairy Res. 48 457-463 (1981)
2. ABRAHAMSEN, R.K., RYSSTAD, G.: Cultured Dairy Products J. 8 20-26 (1991)
3. AOAC: Official Methods of Analysis, Washington DC (1995)
4. DOMAGAŁA, J. WSZOŁEK, M.: Żywność 2 (23) 70-78 (2000)
5. ESCHER, F.: In: Rheologie der Lebensmittel (ed. D. Weipert, H.D. Tscheuschner, E. Windhab) Behr's Verlag, Hamburg, 151-171 (1993)
6. GUO, M.R, DIXON, P.H., PARK, Y.W., GILMORE, J.A., KINDSTEDT, P.S.: J. Dairy Sci. 84 (Suppl.), E79-E83 (2001)
7. KUDEŁKA, W.: Przegl. Mlecz. 12 384-387 (1997)
8. PAZAKOVA, J., BURDOVA, O., TUREK, P., LACIAKOVA, A.: Czech J. Food Sci. 17 31-34 (1999)
9. PN-68/A-86122. Mleko. Metody badań
10. ROHM, H.: Textureigenschaften und Milchprodukte. Verl. Th. Mann, Gelsenkirchen (1990)
11. ROHM, H., KOVAC, A.: J. Text. Stud. 25 311-325 (1994)
12. SKRIVER, A., BAEK-MADSEN, C., JELLE, B.: 1998. IDF Spec. Iss. 9802, 63-70 (1998)
13. SZCZEPANIK, A., LIBUDZISZ, Z.: Przegl. Mlecz. 5 136-139 (2000)
14. TAMIME, A.Y., KALAB, M., DAVIES, G.: Food Microstr. 3 83-92 (1984)
15. TAMIME, A.Y., MARSHALL, V.M.: Int. J. Dairy Technol. 50, (1) 35-41 (1997)
16. nd edn. Woodhead Publ., Cambridge, UK (1999)
17. rd edn. (ed.R.K. Robinson) Willey Interscience, New York, 261-366 (2002)
18. VLAHOPOLOU, I., BELL, A.E.: J. Soc. Dairy Technol. 46 (2) 61-63 (1993)
19. VLAHOPOLOU, I., BELL, A.E., WILBEY, A.: J. Soc. Dairy Technol. 47 (4) 121-123 (1994)
20. WSZOŁEK, M.: Nowa Med. 4 (9) 41-48 (1997)