The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels

International Dairy Journal

Volumn 21, Issue 9, 2011, Pages 656-662

  Kristo, Eleana ^a   Miao, Zhutuan ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ACID MILK GEL; DIFFUSING-WAVE SPECTROSCOPY; EXOPOLYSACCHARIDES; GEL STRUCTURES; LACTOCOCCUS LACTIS SUBSP. CREMORIS; MILK GELS; SKIM MILKS; STRUCTURE FORMATIONS;

COAGULATION; GELATION; GELS; RECOVERY; TURBIDITY; VISCOSITY;

FERMENTED MILK;

LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 79960032593     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.02.002     Document Type: Article

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