Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate

International Journal of Dairy Technology

Volumn 58, Issue 3, 2005, Pages 169-173

  Antunes, Adriane E C ^a   Cazetto, Talita F ^a   Abolini, Helena M ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bifidobacterium longum; Lactobacillus acidophilus; Probiotic yogurt; Shelf life; Whey protein concentrate

Indexed keywords

PROBIOTIC AGENT; YOGHURT;

ACIDIFICATION; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BIFIDOBACTERIUM LONGUM; CELL VIABILITY; FOOD COMPOSITION; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FOOD STORAGE; INOCULATION; LACTOBACILLUS ACIDOPHILUS; PRIORITY JOURNAL; SHELF LIFE; WHEY;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 23244432827     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00203.x     Document Type: Article

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