Optimization and shelf life of a low-lactose yogurt with Lactobacillus rhamnosus HN001

Journal of Dairy Science

Volumn 95, Issue 7, 2012, Pages 3536-3548

  Ibarra, A ^a,b   Acha, R ^c   Calleja, M T ^c   Chiralt Boix, A ^b   Wittig, E ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c SOPROLE SA   (Chile)

Author keywords

galactosidase; Lactose intolerance; Multifactorial design; Probiotic

Indexed keywords

LACTOSE; YOGHURT;

ARTICLE; FOOD PRESERVATION; LACTOBACILLUS RHAMNOSUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; STANDARD; TIME;

FOOD PRESERVATION; LACTOBACILLUS RHAMNOSUS; LACTOSE; TIME FACTORS; YOGURT;

EID: 84862570007     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5050     Document Type: Article

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