Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

LWT

Volumn 44, Issue 2, 2011, Pages 511-519

  Marafon, Ana Paula ^a   Sumi, Adriana ^a   Alcântara, Maria Regina ^a   Tamime, Adnan Y ^b   Nogueira de Oliveira, Maricê ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b NONE   (United Kingdom)

Author keywords

Acidification; Probiotic; Rheology; Yoghurt

Indexed keywords

ACIDIFICATION; BACTERIA; BINARY MIXTURES; BLENDING; CHEMICAL ANALYSIS; FERMENTED MILK; KINETICS; PROBIOTICS; PROTEINS; REGRESSION ANALYSIS; RHEOLOGY; SODIUM COMPOUNDS;

BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS DELBRUECKII; PHYSICO-CHEMICAL ANALYSIS; PROBIOTIC; RHEOLOGICAL CHARACTERISTICS; STREPTOCOCCUS THERMOPHILUS; WHEY PROTEIN CONCENTRATE; YOGHURT;

DAIRIES;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77958497232     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.09.005     Document Type: Article

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