Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality

Journal of Dairy Science

Volumn 90, Issue 6, 2007, Pages 2641-2654

  Soukoulis, C ^a   Panagiotidis, P ^a   Koureli, R ^b   Tzia, C ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b Fage SA   (Greece)

Author keywords

Heat treatment; Protein fortifier; Stabilizer; Yogurt fermentation monitoring

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

MILK PROTEIN; YOGHURT;

ANIMAL; ARTICLE; CONSUMER; FAT INTAKE; FERMENTATION; FLOW KINETICS; FOOD CONTROL; FOOD HANDLING; GEL; HEAT; HUMAN; KINETICS; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; POWDER; QUALITY CONTROL; STANDARD; TASTE; VISCOSITY;

ANIMALS; CONSUMER SATISFACTION; DIETARY FATS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GELS; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOBACILLUS; MILK PROTEINS; POWDERS; QUALITY CONTROL; RHEOLOGY; TASTE; VISCOSITY; YOGURT;

EID: 34547658159     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2006-802     Document Type: Article

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