Effect of bovine lactoferrin addition to milk in yogurt manufacturing

Journal of Dairy Science

Volumn 93, Issue 10, 2010, Pages 4480-4489

  Franco, I ^a   Castillo, E ^a   Perez M D ^a   Calvo, M ^a   Sanchez L ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Bovine lactoferrin; Functional product; Lactic acid bacteria; Yogurt

Indexed keywords

FOOD ADDITIVE; LACTIC ACID; LACTOFERRIN; YOGHURT;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; EVALUATION; FOOD HANDLING; METABOLISM; MILK; PH; TIME; VISCOSITY;

ANIMALS; CATTLE; FOOD ADDITIVES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOFERRIN; MILK; TIME FACTORS; VISCOSITY; YOGURT;

BACTERIA (MICROORGANISMS); BOVINAE; STREPTOCOCCUS THERMOPHILUS;

EID: 77956835933     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-3006     Document Type: Article

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