An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage

LWT

Volumn 41, Issue 5, 2008, Pages 911-918

  Olson, D W ^a   Aryana, K J ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Inoculation level; Lactobacillus acidophilus; Probiotic; Yogurt

Indexed keywords

CELL CULTURE; MICROORGANISMS; QUALITY CONTROL; VISCOSITY;

CULTURE INOCULATION; INOCULATION LEVELS; PASTEURIZATION; YOGURT CULTURES;

FOOD STORAGE;

LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS;

EID: 38749098078     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.05.017     Document Type: Article

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