Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt

Food Control

Volumn 16, Issue 3, 2005, Pages 205-209

  Guzel Seydim, Zeynep B ^a   Sezgin, Emel ^b   Seydin, Atif C ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Exopolysaccharide production; Incubation temperature; Starter cultures; Yogurt quality

Indexed keywords

ACETALDEHYDE; EXOPOLYSACCHARIDE; LACTIC ACID; TYROSINE; VOLATILE FATTY ACID; YOGHURT;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CONTROLLED STUDY; FAT CONTENT; FLOW KINETICS; FOOD QUALITY; FOOD STORAGE; INOCULATION; MILK; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; SCORING SYSTEM; SEPARATION TECHNIQUE; TEMPERATURE; VISCOSITY; WHEY;

EID: 5744241144     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.02.002     Document Type: Article

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