Effect of using propionic acid bacteria as an adjunct culture in yogurt production

Journal of Dairy Science

Volumn 91, Issue 3, 2008, Pages 892-899

  Ekinci, F Y ^a   Gurel, M ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Adjunct starter culture; Propionic acid bacterium; Set type yogurt

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; PROPIONIBACTERIUM; PROPIONIBACTERIUM JENSENII; PROPIONIBACTERIUM THOENII; STREPTOCOCCUS THERMOPHILUS;

ACETALDEHYDE; CARBOXYLIC ACID; PROTEIN; YOGHURT;

ARTICLE; BACTERIAL COUNT; FERMENTATION; FLOW KINETICS; FOOD HANDLING; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PROPIONIBACTERIUM; TASTE; VOLATILIZATION;

ACETALDEHYDE; CARBOXYLIC ACIDS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PROPIONIBACTERIUM; PROTEINS; RHEOLOGY; TASTE; VOLATILIZATION; YOGURT;

EID: 40649099602     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0244     Document Type: Article

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