Effect of acidification on the activity of probiotics in yoghurt during cold storage

International Dairy Journal

Volumn 16, Issue 10, 2006, Pages 1181-1189

  Donkor, O N ^a   Henriksson, A ^b   Vasiljevic, T ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b DSM FOOD SPECIALTIES   (Australia)

Author keywords

OPA; Post acidification; Probiotics; Proteolysis; Termination pH

Indexed keywords

CELL CULTURE; COLD STORAGE; CONCENTRATION (PROCESS); ORGANIC ACIDS; PH EFFECTS; PROTEINS;

ACIDIFICATION; BIFIDOBACTERIUM; PROTEOLYSIS;

BACTERIA;

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; STREPTOCOCCUS THERMOPHILUS;

EID: 33745005702     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.10.008     Document Type: Article

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