Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

International Dairy Journal

Volumn 19, Issue 2, 2009, Pages 100-106

  Serra, Mar ^a   Trujillo, Antonio J ^a   Guamis, Buenventura ^a   Ferragut, Victoria ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CARBONYLATION; DAIRY PRODUCTS; ORGANIC ACIDS; ORGANIC COMPOUNDS; STARTERS; VOLATILE ORGANIC COMPOUNDS;

BACTERIAL COUNTS; CARBONYL COMPOUNDS; FLAVOUR COMPOUNDS; HIGH PRESSURES; SKIM MILK POWDERS; STARTER CULTURES; TREATED MILKS; VOLATILE COMPOUNDS;

BACTERIOLOGY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 56749131632     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.08.002     Document Type: Article

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