Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria

Journal of Texture Studies

Volumn 39, Issue 1, 2008, Pages 40-55

  Damin, Maria Regina ^a   Minowa, Eimy ^a   AlcÂntara, Maria Regina ^a   Oliveira, Maricê Nogueira ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Probiotic bacteria; Rheology; Shelf life; Texture; Yogurt

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 38849140349     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00129.x     Document Type: Article

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