Effect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt

Milchwissenschaft

Volumn 62, Issue 1, 2007, Pages 48-52

  Penna, A L B ^b   Rao Gurram, Subba ^a   Barbosa Canovas G V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

61 Yoghurt production (milk treatment, product characteristics)

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 33846501471     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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