Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

International Journal of Food Science and Technology

Volumn 39, Issue 7, 2004, Pages 719-725

  Jayamanne, Vijith S ^a   Adams, Martin R ^b  

^a UNIVERSITY OF RUHUNA   (Sri Lanka)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Acid tolerance; Fermented milk; Packaging; Redox potential

Indexed keywords

ACID TOLERANCE; FERMENTED MILK; REDOX POTENTIALS;

ACIDITY; BACTERIA; DAIRY PRODUCTS; FERMENTATION; NUTRITION; PACKAGING MATERIALS; REDOX REACTIONS;

FOOD PRESERVATION;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BUBALUS;

EID: 4043119239     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00835.x     Document Type: Article

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