Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process

International Journal of Food Science and Technology

Volumn 42, Issue 3, 2007, Pages 352-358

  Gün, Özlem ^a   Işiki, Nursel Develi ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Fat; Non fat dry matter content; Probiotic bacteria; Rheology; Yoghurt

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33847268692     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01257.x     Document Type: Article

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