Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability

International Journal of Dairy Technology

Volumn 62, Issue 4, 2009, Pages 556-563

  Antunes, Adriane E C ^a   Silva, Érica R A ^b   Van Dender, Ariene G F ^b   Marasca, Elza T G ^b   Moreno, Izildinha ^b   Faria, Eliete V ^b   Padula, Marisa ^b   Lerayer, Alda L S ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Acceptability; Buttermilk; Diacetyl; Physicochemical; Probiotic; Viability

Indexed keywords

BIFIDOBACTERIUM ANIMALIS;

EID: 70350152866     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00534.x     Document Type: Article

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