Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

International Dairy Journal

Volumn 16, Issue 1, 2006, Pages 40-51

  Amatayakul, T ^a   Halmos, A L ^b   Sherkat, F ^b   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Exopolysaccharide; Rheology; Storage; Texture; Yoghurts

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; CELL CULTURE; COMPOSITION; CONCENTRATION (PROCESS); POLYSACCHARIDES; PROTEINS; RHEOLOGY; SHEAR STRESS; STORAGE (MATERIALS); TEXTURES;

EXOPOLYSACCHARIDES; WHEY PROTEIN (WP); YOGHURT;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 27444434827     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.01.004     Document Type: Article

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