Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage

International Dairy Journal

Volumn 17, Issue 8, 2007, Pages 1006-1010

  Yadav, Hariom ^a   Jain, Shalini ^a   Sinha, P R ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Conjugated linoleic acid; Dahi; Fermentation; Free fatty acids; Probiotics; Storage

Indexed keywords

FATTY ACIDS; FERMENTATION; GAS CHROMATOGRAPHY; NUTRITION;

CONJUGATED LINOLEIC ACIDS; FREE FATTY ACIDS; LIPOLYSIS; PROBIOTICS;

DAIRY PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 34047245256     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.12.003     Document Type: Article

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