Suitability of high-dynamic-pressure-treated milk for the production of yoghurt

Food Microbiology

Volumn 21, Issue 6, 2004, Pages 753-760

  Lanciotti, Rosalba ^a   Vannini, Lucia ^a   Pittia, Paola ^b   Guerzoni, Maria Elisabetta ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Dynamic high pressure; Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilus; Yoghurt shelf life; Yoghurt viscosity

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 4143077169     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.01.014     Document Type: Article

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