Consistency, microstructure and probiotic survivability of goats' milk yoghurt using polymerized whey protein as a co-thickening agent

International Dairy Journal

Volumn 24, Issue 2, 2012, Pages 113-119

  Wang, Wenbo ^a   Bao, Yihong ^b   Hendricks, Gregory M ^c   Guo, Mingruo ^a  

^a UNIVERSITY OF VERMONT   (United States)

^b NORTHEAST FORESTRY UNIVERSITY   (China)

^c UNIVERSITY OF MASSACHUSETTS MEDICAL SCHOOL   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIFIDOBACTERIUM; CASEIN MICELLES; CHEMICAL COMPOSITIONS; GELLING AGENTS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MILK YOGHURT; PROBIOTICS; TITRATABLE ACIDITY; VIABLE COUNT; WHEY PROTEINS;

BACILLI; SCANNING ELECTRON MICROSCOPY; SOIL CONDITIONERS;

PROTEINS;

BIFIDOBACTERIUM; CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 84861912558     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.09.007     Document Type: Article

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