Effect of inoculation level of Lactobacillus rhamnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products

Journal of Food Science

Volumn 71, Issue 4, 2006, Pages

  Xu, Sa ^a,b   Boylston, Terri D ^a   Glatz, Bonita A ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Conjugated linoleic acid (CLA); Fermented milks; Lactobacillus rhamnosus; Quality attributes; Yogurt culture

Indexed keywords

GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33745257910     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00010.x     Document Type: Article

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