Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters

Food Research International

Volumn 39, Issue 6, 2006, Pages 651-659

  Champagne, C P ^a   Barrette, J ^a   Roy, D ^b   Rodrigue, N ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c Créascience ^*  (Canada)

Author keywords

Freeze drying; Fresh cheese; Lactobacillus rhamnosus; Leuconostoc; Texture; Texture acetaldehyde

Indexed keywords

FERMENTATION; FREEZING; PH EFFECTS; PROTEINS; TEXTURES; VISCOSITY;

FREEZE-DRYING; FRESH CHEESE; LACTOBACILLUS RHAMNOSUS; LEUCONOSTOC; TEXTURE ACETALDEHYDE;

DAIRY PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES SUBSP. CREMORIS;

EID: 33646168139     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.01.002     Document Type: Article

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