Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus

Journal of Dairy Research

Volumn 76, Issue 1, 2009, Pages 74-82

  Patrignani, Francesca ^a   Burns, Patricia ^b   Serrazanetti, Diana ^a,c   Vinderola, Gabriel ^b   Reinheimer, Jorge ^b   Lanciotti, Rosalba ^a   Guerzoni, M Elisabetta ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c UNIVERSITY OF TERAMO   (Italy)

Author keywords

Fermented milks; High pressure homogenization; Lactobacillus; Probiotics

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PARACASEI;

PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DAIRY PRODUCT; DAIRYING; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGY; PRESSURE; SENSATION; TIME;

COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; DAIRYING; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; PRESSURE; PROBIOTICS; SENSATION; TIME FACTORS;

EID: 61849131691     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029908003828     Document Type: Article

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