Use of lactic strains isolated from Algerian ewe's milk in the manufacture of a natural yogurt

African Journal of Biotechnology

Volumn 7, Issue 8, 2008, Pages 1181-1186

  Fadela, Chougrani ^a   Abderrahim, Cheriguene ^a   Ahmed, Bensoltane ^b  

^a UNIVERSITY OF MOSTAGANEM   (Algeria)

^b UNIVERSITY OF ORAN   (Algeria)

Author keywords

Adhesiveness; Algerian ewe's milk; Cohesiveness; Lactobacillus bulgaricus; Streptococcus thermophilus; Yoghurt

Indexed keywords

YOGHURT;

ACIDITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; CONTROLLED STUDY; EWE; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOCOCCUS; LEUCONOSTOC; NONHUMAN; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; SENSORY EVALUATION; STREPTOCOCCUS THERMOPHILUS; VISCOSITY;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS SP.; LACTOCOCCUS SP.; LEUCONOSTOC; STREPTOCOCCUS THERMOPHILUS;

EID: 43449091925     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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