Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides

International Dairy Journal

Volumn 17, Issue 6, 2007, Pages 666-673

  Girard, Maude ^a   Schaffer Lequart, Christelle ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Exopolysaccharide; Fermented milk; Rheology; Shearing

Indexed keywords

BACTERIA; FERMENTATION; GELATION; PH EFFECTS; POLYSACCHARIDES; PROTEINS; REACTION KINETICS;

EXOPOLYSACCHARIDE; FERMENTED MILK;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; STREPTOCOCCUS THERMOPHILUS;

EID: 33847010120     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.08.007     Document Type: Article

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