Impact of preacidification of milk and fermentation time on the properties of yogurt

Journal of Dairy Science

Volumn 92, Issue 7, 2009, Pages 2977-2990

  Peng, Y ^a   Horne, D S ^a,b   Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Fermentation time; Gelation; pH; Yogurt

Indexed keywords

EID: 68149084559     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1221     Document Type: Article

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