Effect of high-pressure homogenization, nonfat milk solids, and milkfat on the technological performance of a functional strain for the production of probiotic fermented milks

Journal of Dairy Science

Volumn 90, Issue 10, 2007, Pages 4513-4523

  Patrignani, F ^a   Iucci, L ^a   Lanciotti, R ^a   Vallicelli, M ^a   Mathara, J Maina ^b   Holzapfel, W H ^c   Guerzoni, M E ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Kenya)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

High pressure homogenization; Lactobacillus paracasei; Probiotic fermented milk; Response surface methodology

Indexed keywords

LACTOBACILLUS PARACASEI;

EID: 35748933532     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0373     Document Type: Article

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