Application of advanced instrumental methods for yogurt analysis

Critical Reviews in Food Science and Nutrition

Volumn 49, Issue 2, 2009, Pages 153-163

  Mortazavian, Amir M ^a   Rezaei, Karamatollah ^b   Sohrabvandi, Sara ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Flavor; GC; HPLC; Microstructure; Rheology; Texture; Viscometry; Viscosity; Yogurt

Indexed keywords

YOGHURT;

ARTICLE; ELECTRON MICROSCOPY; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INSTRUMENTATION; MASS SPECTROMETRY; METHODOLOGY;

CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; MASS SPECTROMETRY; MICROSCOPY, ELECTRON; YOGURT;

EID: 55749109873     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390701764807     Document Type: Article

References (117)

1. Acree, T. E., Barnard, J., and Cunningham, D. G. (1984). The analysis of odoractive volatiles in gas Chromatographic effluents. In Analysis of Volatiles; de Gruyter: New York, 1984.
2. Adhikari, K., Mustapha, A., Grun, I. U., and Fernando, L. (2000). Viability of microencapsulated Bifidobacteria in set yogurt during refrigerated storage. Journal of Dairy Science, 83:1946-1951.
3. Afonso, I. M. and Maia, J. M. (1999). Rheological monitoring of structure evaluation and development in stirred yogurt. Journal of Food Engineering, 42:183-190.
4. Aichinger, P. A., Michel, M., Servais, C., Dillmann, M. L., Reuvet, M., D'Amico, N., Zink, R., Klostermeyer, H., and Horne, D. S. (2003). Fermentation of skim milk concentrate with Sreptococcus thermophilus and chymosin: Structure, viscoelesticity and syneresis of gels. Colloids and Surface B: Biointerfaces, 31:243-255.
5. Allmere, T., Akerlind, M., and Andren, A. (1999). Rheological properties of acidified gels of skim milk cows selected for high or low milk fat concentration. International Dairy Journal, 9:703-707.
6. Allmere, T., Andren, A., Lindersson, M., and Bjorck, L. (1998). Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of k-casein and β-lactoglobulin. International Dairy Journal, 8:899-905.
7. Barrantes, E., Tamime, A. Y., Sword, A. M., Muir, D. D., and Kalab, M. (1996a). The manufacture of set-type natural yogurt containing different oils: 1. Compositional ouality, microbiological evaluation and sensory properties. International Dairy Journal, 6:811-826.
8. Barrantes, E., Tamime, A. Y., Sword, A. M., Muir, D. D., and Kalab, M. (1996b). The Manufacture of Set-type Natural Yogurt Containing Different Oils: 2. Rheological Properties and Microstructure. International Dairy Journal, 6:827-837.
9. Bassette, R. and Ward, G. (1975). Measuring parts per million of volatile materials in milk. Journal of Dairy Science, 58:428-432.
10. Beal, C., Skokanov, J., Latrille, E., Martin, N., and Corrieu, G. (1999). Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. Journal of Dairy Science, 82:673-681.
11. Bendall, J. G. and Olney, S. D. (2001). Hept-cis-4-enal: Analysis and flavor contribution to fresh milk. International Dairy Journal, 11:855-864.
12. Bendal, J. G. (2001). Aroma compounds of fresh milk from New Zealand cows fed different diets. Journal of Agricultural and Food Chemistry, 49:4825-4832.
13. Benezech, T. and Maingonnat, J. R (1992). Flow Properties of Stirred Yogurt: Modeling and Influence of Cooling Conditions. In Theoretical and applied rheology Proceedings, P. Moldenaers and R. Keunings Eds.. XIthInternational Congress on Rheology, Brussels, Belgium. London: Elsevier.
14. Benezech, T. and Maingonnat, J. F. (1993). Flow properties of stirred yogurt: structural parameters approach in describing time-dependency. Journal of Texture Studies, 24:455-473.
15. Benezech, T. and Maingonnat, J. F. (1994). Characterization of the rheology properties of yogurt; A review. Journal of Food Engineering, 21:447-472.
16. Biggs, D. H. and Szijarto, L. (1963). Method of routine determination of lactose in milk. Journal of Dairy Science, 46:1196-1200.
17. Bikker, J. F., Anema, S. G. Li, Y., and Hill, L. J. (2000). Rheological properties of acid gels prepared from heated milk fortified with whey protein mixtures containing the A, B and C valiants of β-lactoglobulin. Internatilnal Dairy Journal, 10:723-732.
18. Biliaderis, C. G., Khan, M. M., and Blank, G. (1992). Rheological and sensory properties of yogurt from skim milk and ultrafiltrated retentates. International Dairy Journal, 2:311-323.
19. Blakeney, A. B., Harris, P. J., Henry, R. J., and Stone, B. A. (1983). Simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydrate Analysis, 113:291-298.
20. Bohlin, L., Kegg, P. O., and Ljusberg-Wahren, H. (1984). Viscoelastic Propertes of Coagulated Milk. Journal of Dairy Science, 67:729-734.b.
21. Bouzar, F., Cerning, J., and Desmazeaud, M. ( 1997). Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yogurt production. Journal of Dairy Science, 80:2310-2317.
22. Bouzas, J., Kantt, C. A., Bodyfelt, F., and Torres, J. A. (1991). Simultaneous determination of sugars and organic acids in ceddar cheese by high-performance liquid chromatography. Journal of Food Science, 56:276278.
23. Branca, A., Simonian, P., Ferrante, M., Novas, E., and Negri, R. M. (2003). Electronic nose based discrimination of a perfumery compound in a fragrance. Sensors and Actuators B, 92:222-227.
24. Brauss, M. S., Linfort, R. S. T., Cayeux, I, Harvey, B., and Taylor, A. J. (1999). Altering the fat content affects flavor release in a model yogurt system. Journal of Agricultural and Food Chemistry, 47:2055-2059.
25. Britten, M. and Giroux, H. J. (2001). Acid-induced gelation of whey protein polymers: effect of pH and calcium concentration during polymerization. Food Hydrocolloids, 25:609-617.
26. British Standards Institute (BSI) (1980). Fats and Fatty Oils, BS: 684, Section 2.34., BSI, London.
27. Chandan, R. C. and Shahani, K. M. (1993). Yogurt. In Dairy Science and Technology Handbook, Vol. 2, pp. 1-50, Y.H. Hui ed. VCH Publishers, Inc, New York.
28. Chen, H. L., Su, H. P., and Lin, C. W. (1998). Characterization of yeast cultures for a flavoring agent in a yogurt-type product. Journal of Food Science, 63:897-900.
29. Church, F. C., Swaisgood, H. E., Porter, D. H., and Catignani, G. L. (1983). Spectrophotometric Assay Using o-phthaldialdehyde for Determination of Proteolysis In Milk and isolated milk proteins. Journal of Dairy Science, 66:1219-1227.
30. Cullen, P. J., Duffy, A. P., O'Donnell, C. P., and O'Callaghan, D. J. (2000). Process viscometry for the food industry. Trends in Food Science and Technology, 11:451-457.
31. da Silva, J. A. L., and Rao, M. A. (1999). Rheological Behavior of Food gel Systems. In Rheology of Fluid and Semisolid Foods, pp. 319-368, M. A. Rao ed. Aspen
32. Dejmek, P., Paulsson, M., and van Vliet, T. ((1990)). Rheological properties of heat-induced lactoglobulin gels. Journal of Dairy Science, 73:45-53
33. de Lorenzi, L., Pricl, S., and Torriano, G. (1995). Rheological Behavior of low-fat and full-fat stirred yogurt. International Dairy Journal, 5:661-671. Publishers, Inc.
34. de Man, J. M. (1999). Principals of Food Chemistry, pp. 263-297. Aspen Publishers, Inc, USA.
35. Dikinson, E. (1992). An Introduction to Food Colloids, pp. 51-76. Oxford University Press, New York.
36. Faber, E. J., van den Haak, M. J., Kamerling, J. P., and Vliegenthart, F. G. (2001). Structure of exopolysaccharide procuced by Strptococcus thermophilus S3. Carbohydrate Research, 331:173-182.
37. Faulkner, H., Hussein, A., Foran, M., and Szijarto, L. (2000). A survey of vitamin A and D contents of fortified fluid milk in ontario. Journal of Dairy Science, 83:1210-1216.
38. Fernandez-Garcia, E., McGregor, J. U., and Traylor, S. (1998). The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. Journal of Dairy Science, 81:655-663.
39. Fernandez-Garcia, E., and McGregor, J. U. (1994). Determination of organic acids during the fermentation and cold storage of plain yogurt. Journal of Dairy Science, 77:2934-2939.
40. Fertsch, M., Muller, M., and Hinrichs, J. (2002). Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release. Innovative Food Science and Engineering Technologies, 4:143-150.
41. Fiszman, S. M., Lluch, M. A., and Salvador, A. (1999). Effect of addition of gelatin on microstructure of acidic milk gels and yogurt and on their rheological properties. International Dairy Journal, 9:895-901.
42. Fiszman, S. M., and Salvador, A. (1999). Effects of the gelatin on the texture of yogurt and of acid-heat-induced milk gels. Zeitschrift für Lebens-mittelUntersuchung und -Forschung A, 208:100-105.
43. Gardini, F., Lanciotti, R., Guerzoni, M. E., and Torriani, S. (1999). Evaluation of aroma production and survival of Streptocuccus thermophilus,Lactobacillus Delbrueckii subsp. Bulgaricus and Lactobacillus acidophilus in fermented milks. International Dairy Journal, 9:125-134.
44. Gonzales de Llano, D, Rodriguez, A., and Cuesta, P. (1996). Effect of Lactic starter cultures on the organic acid composition of milk and cheese during ripening-analysis by HPLC. Journal of Applied Bacteriology, 80:570-576.
45. Gunasekaran, S. and Ak, M. M. (2000). Dynamic oscillatory shear Testing of foods. Trends in Food Science and Technology, 11:115-127.
46. Hansen, L. T., Allan-Wojtas, P. M., Jin, Y. L., and Paulson, A. T. (2002). Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiology, 19:35-4.
47. Harte, F., Luedecke, L., Swanson, B., and Barbosa-Canovas, G. V. (2003). Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. Journal of Dairy Scicence, 86:1074-1082.
48. Hassan, A. N., Frank, J. F., Schmidt, K. A., and Shalabi, S. 11996a. Rheological properties of yogurt made with encapsulated nonropy Lactic culturs. Journal of Dairy Science, 79:2091-2097.
49. Hassan, A. N., Frank, J. F., Schmidt, K. A., and Shalabi, S. L 1996b. Textural propertes of yogurt made with encapsulated nonropy Lactic cultures. Journal of Dairy Science, 79:2098-2103.
50. Havea, P., Singh, H., and Creamer, L. (2001). Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovin serum albumin in a whey protein concentrate environment. Journal of Dairy Research, 68:483-497.
51. Hess, S. J., Roberts, R. F., and Ziegler, G. R. (1997). Rheological properties of nonfat yogurt stabilized using Lactobacillus delbriteckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer system. Journal of Dairy Science, 80:252-263.
52. Hodgin, J. C., Howard, P. Y., and Ball, D. M. (1983). An automated device for in situ pre-column derivatization and injection of amino acids for HPLC analysis. Journal of Chromatographic Science, 221:503-511.
53. Ikeda, S. and Foegeding, E. A. (1999). Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin. Food Hydrocolloids, 13:245-254.
54. Imhof, R., Glatti, H., and Bosset, J. O. (1995). Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures. Lebensm.-Wiss- Technol, 28:78-86.
55. Imhof, R., Glattli, H., and Boset, J. O. (1994). Volatile organic aroma compounds produced by thermophilic and mesophilic mixed strain dairy starter cultures, Lebensm.-Wiss.-Teclmol, 27:442-449.
56. Imhof, R. and Bosset, J. O. (1994). Quantitative GC-MS analysis of volatile flavor compounds in pasteurized milk and fermented milk products applying standard addition method. Lebensm.-Wiss.-Technol, 27:265-269.
57. Kang, Y., Frank, J. F., and Lilliard, D. A. (1988). Gas Chromatographic determination of yogurt flavor compounds and changes during refrigerated storage. Cultured Dairy Products Journal, 11:6-9.
58. Kneifel, W., Ulberth, F., Erhard, F., and Jaros, D. (1992). Aroma profiles and sensory properties of yogurt and yogurt-related products. 1. Screening of commercially available starter cultures. Milchwissenschaft, 47:362-365.
59. Kwak, H. S., Ahn, J. J., Lee, K. W., and Suh, D. S. (1996). Flavor and sensory attributes in yogurt. Foods and Biotechnology, 5:94-98.
60. Lacroix, M., Lee, T. C., Ouattara, B., Yu, H., Letendre, M., Sabato, S. F., Mateescu, M. A., and Paterson, G. (2002). Use of γ-irradiation to produce films from whey, casein and soy proteins structure and functionals characteristics. Radiation Physics and Chemistry, 63:827-832.
61. Lakowicz, J. R. (1999). Principles of fluorescence spectroscopy. Dordrecht, New York, Kluwer Academic, Plenum Press.
62. Laye, I., Karleskind, D., and Morr, V. V. (1993). Chemical, microbiological and sensory properties of plain non-fat yogurt. Journal of Food Science, 58:991-995.
63. Lee, K. Y., So, J. S., and Heo, T. R. (2001). Thin layer Chromatographic determination of organic acids for rapid identification of Bifidobacteria at genus level. Journal of Microbiological Methods, 45:1-6.
64. Lent, L. E., Vanasupa, L. S., and Tong, P. S. (1998). Whey protein edible film structures determined by atomic force microscope. Journal of Food Science, 63:824-827.
65. Linssen, J. P. H., Verheul, A., and Roozen, J. P. (1991). Absorption of flavor compounds by packaging materials: Drink yogurt in polyethylene bottles. International Dairy Journal, 2:33-40.
66. Lucey, J. A., Munro, P. A., and Singh, H. (1999). Effects of heat treatment and whey protein addition on the theological properties and structura of acid skim milk gels. International Dairy Journal, 9:275-279.
67. Lucey, J. A., Tamehena, M., Singh, H., and Munro, P. A. 1998b. A comparison of the formation, theological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone. Food Research International, 2:147-155.
68. Lucey, J. A., Teo, C. T., Munro, P. A., and Singh, H. 1998a. Microstructure, permeability and appearance of acid gels made from heated skim milk. Food Hydrocolloids, 12:159-165.
69. Lucey, J. A., Teo, C. T., Munro, P. A., and Singh, H. (1997). Rheological properties and small Dynamic and large yield deformations of acid gels made from heated skim milk. Journal of Dairy Research, 64:591-600.
70. Lucey, J. A. and Singh, H. (1997). Formation and physical properties of acid milk gels: A review. Food Research International, 30:529-542.
71. Marsili, R. T., Ostapenko, H., Simmons, R. E., and Green, D. E. (1981). High performance liquid Chromatographic determination of organic acids in dairy products. Journal of Food Science, 46:52-57.
72. Martinou-Voulasiki.I. S., and Zerfiridis, G. K. (1990). Effect of some stabilizers on textural and sensory characteristics of yogurt ice cream from sheep's milk. Journal of Food Science, 55:703-707.
73. McCrae, C. H. (1994). Homogenization of milk emulsions: use of microfluidizer. Journal of the Society of Dairy Technology, 47:28-31.
74. McMahon, D. J., Yousif, B. H., and Kalab, M. (1993). Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultrahigh temperature processing of milk. International Dairy Journal, 3:239-256.
75. Mohamed, M. O. and Morris, H. A. (1987). Textural and microstructural properties of rennet-induced milk coagulum as affected by the addition of soy protein isolate. Journal of Texture Studies, 18:137.
76. Monge, M. E., Bulone, D., Giacomazza, D., Bernik, D. L., and Negri, R. M. (2004). Detection of flavor release from pectin gels using electronic noses. Sensors and Actuators B, Accepted for Publication.
77. Mortazavian, A. M. and Sohrabvandi, S. (2004). Sensory Characteristics of Yogurt, pp. 18-36. Eta Publication, Tehran, Iran.
78. Mottar, J., Bassier, A., Joniau, M., and Baert, J. (1989). Effect of heat-induced association of whey proteins and casein micelles on yogurt texture. Journal of Dairy Science, 72:2247-2256.
79. Narain, N., Hsieh, T. C. Y., and Johnson, C. E. (1990). Dynamic headspace concentration and gas chromatography of volatile flavor components in peach. Journal of Food Science, 55:1303-1307.
80. Navarini, L., Abatangelo, A., Bertocchi, C., Conti, C. B., Bosco, E. C., and Picotti, F. (2001). Isolation and characterization of the exopolysaccharide produced by Streptococcus thermophilus SK20. International Journal of Biological Macromolecules, 28:219-226.
81. O'Connell, M., Valdora, G., Peltzer, G., and Negri, R. M. (2001). A partial approach for fish freshness determination using a portable electronic nose. Sensors and Actuators B, 80:149-154.
82. O'Donnell, H. and Butler, E (2002). Time-dependent viscosity of stirred yogurt: Part 11:Tube flow. Journal of Food Engineering, 51:255-261
83. Ott, A., Hugi, A., Baumgartner, M., and Chaintreau, A. 2000a. Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity. Journal of Agricultural and Food Chemistry, 48:441-450.
84. Ott, A., Germond, J. E., and Chaintreau, A. 2000b. Vicinal diketone in yogurt: 13C precursors and effect of branched-chain amino acids. Journal of Agricultural and Food Chemistry, 48:724-731.
85. Ott, A., Germond, J. E. Baumgartner, M., and Chaintreau, A. (1999). Aroma comparisons of traditional and mild yogurt: Headspace gas chromatography quantification of volatiles and origin of a-diketons. Journal of Agricultural and Food Chemistry, 47:2379-2385.
86. Ott, A., Fay, L. B., and Chaintreau, A. (1997). Determination and origin of the aroma impact compounds of yogurt flavor. Journal of Agricultural and Food Chemistry, 45:850-858.
87. Ozer, B. H., Stenning, R. A., Grandison, A. S., and Robinson, R. K. (1999). Rheology and microstructure of Labneh. Journal of Dairy Science, 82:682-689.
88. Ozer, B. H., Robinson, R. K., Grandison, A. S., and Bell, A. E. (1998). Gelation properties of milk concentrated by different technique. International Dairy Journal, 8:793-799.
89. Prentice, J. H. (1992). Yogurt. In Dairy rheology:a. concise guide, pp. 123-135, Y.H. Hui ed.. VCH Publishers, Inc, New York.
90. Puvanenthiran, R. P. W. and Auhustin, W. M. A. (2002). Strucutre and viscoelastic properties of soy yogurt with altered casein to whey protein ratios. International Dairy Journal, 12:383-391.
91. Rawson, H. L. and Marshall, V. M. (1997). Effect of 'ropy' strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt. International Journal of Food Science and Technology, 32:213-220.
92. Rohm, H. (1992). Viscosity determination of stirred yogurt. Lebensmittle- Wissenschaft und-Technologie, 25:297-301.
93. Rohm, H. and Kovac, A. (1995). Effects of starter culture on small deformation rheology of stirred yogurt. Lebensmittle-Wissenschaft und-Technologie, 28:319-322.
94. Ronnegard, E. and Dejmek, P. (1993). Development and breakdown of structure in yogurt by oscillatory rheological measurements. Lait, 73:371-379.
95. Shaw, N. B., Monahan, F. J., O'Riordan, E. D., and O'Sullivan, M. (2001). Effect of soy oil and glycerol on physical properties of composite WPI films. Journal of Food Engineering, 51:299-304.
96. Shihata, A. and Shah, N. P. (2000). Proteolytic profiles of yogurt and probiotic bacteria. International Daily Journal, 10:401-408.
97. Skriver, A., Holstborg, J., and Qvist, K. (1999). Relation between sensory texture analysis and Theological properties of stirred yogurt. Journal of Dairy Research, 66:609-618.
98. Slavik, J. (1994). Fluerescent probes in cellular and molecular biology, Boca Raton, FL, CRC Press.
99. Smitinont, T., Tansakul, C., Tanasupawat, S., Keeratipibul, S., Navarini, L., Bosco, M., and Cescutti, P. (1999). Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: Isolation, identification and exopolysaccharide characterization. International Journal of Food Microbiology, 51:105-111.
100. Stanley, G. (1998). Microbiology of Fermented Milk Products. In The Technology of Dairy Products, pp. 50-79, R. Early ed.. Thomson Science, Ltd, Hong Kong.
101. Steff, J. F. 1996a. Introduction to Rheology. In Rheological Methods in Food Process Engineering, pp. 1-91. Freeman Press, USA.
102. Steff, J. F. 1996b. Extensional Flow. In Rheological Methods in Food Process Engineering, pp. 255-291. Freeman Press, USA.
103. Steff, J. F. 1996e. Viscoelasticity. In Rheological Methods in Food Process Engineering, pp. 294-348. Freeman Press, USA.
104. Steventon, A. J., Parkinson, C. J., Striver, A., Fryer, P. J., and Bottomley, R. C. (1990). The rheology of yogurt. In Rheology of Food Pharmaceutical and Biological Materials with General Rheology, pp. 196-210, R. Carter ed. Barking Elsevier Applied Science, Ltd.
105. Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginatestarch and evaluation of survival in simulated gastrointestinal conditions and in yogurt. Interntional Journal of Food Micrbiology, 62:47-55.
106. Suwonsichon, T. and Peleg, M. (1999). Rheological characterization of almost intact and stirred yogurt by imperfect squeezing flow viscosity. Journal of the Science of Food and Agriculture, 79:911-921.
107. Tamime, A. Y. and Robinson, R. K. (1999). Yogurt science and technology, pp. 432-475. Woodhead Publishing Ltd, Cambridge, UK.
108. Tamime, A. Y., Barrantes, E., and Sword, A. M. (1996). The effect of starchbased fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. Journal of the Society of Dairy Technology, 49:1-10.
109. Tamime, A. Y., Kalab, M., and Davies, G. (1991a). The effect of processing temperature on the microstructure and firmness of Labneh made from cow's milk by traditional method or by ultrafiltration. Food Structure, 10:345-352.
110. Tamime, A. Y, Kalab, M., and Davies, G. (1991b). Microstructure and firmness of Labneh High Solids Yogurt made from goat's and sheep's milk by a traditional method or by ultrafiltration. Food Structure, 10:37-44.
111. Tunick, M. H. (2000). Symposium: Dairy products rheology. Journal of Dairy Science, 83:1892-1898.
112. Ulberth, F. (1991). Headspace gas Chromatographic stimation of some yoghurt volatiles. Journal of Associated Official and Analytical Chemistry, 74:630-634.
113. Ullrich, F. and Grosch, W. (1987). Identification of most intense volatile flavor compounds formed during autooxidation of linoleic acid. Z. Lebensm. Unters. Forsch., 184:277-282.
114. Walstra, P., Geurts, T. J., Noomen, A., Jellema, A. van Boekel, M. A. J. S. (1999). Fermented Milks. In Dairy technology, pp. 517-537. Marcel Dekker, Inc, New York.
115. Walstra, P. and Jenness, R. (1984). Dairy Chemistry and Physics, pp. 290-299. John Wiley & Sons, Inc, New York.
116. Wilkinson, C., Dijksterhuis, G. B., and Minekus, M. (2000). From food structure to texture. Trends in Food Science and Technology, 11:442-450.
117. Xu, Y. X., Kim, K. M., Hanna, M. A., and Nag, D. (2004). Chitosan-starch composite film: Preparation and characterization. Industrials Crops and Products, 8:53-63.