A method for manufacturing superior set yogurt under reduced oxygen conditions

Journal of Dairy Science

Volumn 92, Issue 9, 2009, Pages 4112-4121

  Horiuchi, H ^a   Inoue, N ^a   Liu, E ^a   Fukui, M ^a   Sasaki, Y ^a   Sasaki, T ^a  

^a MEIJI DAIRIES CORPORATION   (Japan)

Author keywords

Dissolved oxygen; Fermentation; Set yogurt; Yogurt manufacture

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

ACID; OXYGEN; YOGHURT;

ARTICLE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS DELBRUECKII; METABOLISM; METHODOLOGY; MICROBIOLOGY; STANDARD; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE; TIME;

ACIDS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS DELBRUECKII; OXYGEN; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE; TIME FACTORS; YOGURT;

EID: 70349292696     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1747     Document Type: Article

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