Production of traditional Greek yoghurt using Lactobacillus strains with probiotic potential as starter adjuncts

International Dairy Journal

Volumn 16, Issue 1, 2006, Pages 52-60

  Maragkoudakis, Petros A ^a   Miaris, Christos ^a   Rojez, Pavel ^a   Manalis, Nikos ^b   Magkanari, Flora ^b   Kalantzopoulos, George ^a   Tsakalidou, Effie ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b Delta Dairy   (Greece)

Author keywords

Adjuncts; Encapsulation; Probiotic; Yoghurt

Indexed keywords

ACIDITY; CELL CULTURE; CONCENTRATION (PROCESS); ENCAPSULATION; FERMENTATION; MICROBIOLOGY; PHYSICAL CHEMISTRY;

ADJUNCTS; ORGANOLEPTIC PROPERTIES; PROBIOTIC; YOGHURT;

DAIRY PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS PARACASEI SUBSP. TOLERANS; LACTOBACILLUS PLANTARUM;

EID: 27444447106     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.12.013     Document Type: Article

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