Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free dahi-an Indian fermented milk

Journal of Dairy Research

Volumn 76, Issue 1, 2009, Pages 90-97

  Behare, Pradip ^a   Singh, Rameshwar ^a   Singh, Rudrapratap P ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Dahi; EPS; Exopolysaccharides; Fermented milks; Lactic acid bacteria; Lc. lactis subsp. lactis; Rheological properties; Sensory properties

Indexed keywords

BACTERIA (MICROORGANISMS);

BACTERIAL POLYSACCHARIDE;

ANIMAL; ARTICLE; CHEMISTRY; DAIRY PRODUCT; ENTEROCOCCUS; FLOW KINETICS; FOOD CONTROL; GRAM POSITIVE BACTERIUM; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; MILK; PHYSIOLOGY; SENSATION; SPECIES DIFFERENCE;

ANIMALS; CULTURED MILK PRODUCTS; ENTEROCOCCUS; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; HUMANS; LACTOBACILLUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; MILK; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SENSATION; SPECIES SPECIFICITY;

EID: 61849184951     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029908003865     Document Type: Article

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