Effects of copper on the post acidification of fermented milk by St. thermophilus

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Han, Xue ^a   Zhang, Lanwei ^a   Du, Ming ^a   Yi, Huaxi ^a   Li, Jingyan ^a   Zhang, Lili ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Concentration of copper (II); Fermented milk; Post acidification; Storage; Viable counts

Indexed keywords

COPPER; COPPER SULFATE; FOOD PRESERVATIVE;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DAIRY PRODUCT; FERMENTATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OSMOLARITY; PH; STREPTOCOCCUS THERMOPHILUS; TIME;

COLONY COUNT, MICROBIAL; COPPER; COPPER SULFATE; CULTURED MILK PRODUCTS; FERMENTATION; FOOD HANDLING; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; OSMOLAR CONCENTRATION; STREPTOCOCCUS THERMOPHILUS; TIME FACTORS;

BACTERIA (MICROORGANISMS); STREPTOCOCCUS;

EID: 84856065699     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02481.x     Document Type: Article

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