Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1411-1418

  Senaka Ranadheera, C ^a,b   Evans, C A ^a   Adams, M C ^a   Baines, S K ^c  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b UNIVERSITY OF COLOMBO   (Sri Lanka)

^c UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Goat's milk; Probiotics; Viability; Yogurt

Indexed keywords

BACTERIAL CULTURES; BIFIDOBACTERIA; BIFIDOBACTERIUM; GOAT'S MILK; LACTOBACILLUS ACIDOPHILUS; PHYSICO-CHEMICALS; PROBIOTIC BACTERIA; PROBIOTICS; PROPIONIBACTERIUM; SENSORY PROPERTIES; SHELF LIFE; STARTER CULTURES; STORAGE PERIODS; THERAPEUTIC LEVELS; VIABILITY; WATER HOLDING CAPACITY; YOGURT;

BACILLI; FRUIT JUICES; FRUITS;

DAIRY PRODUCTS;

FRUIT YOGURT; PROBIOTIC AGENT; UNCLASSIFIED DRUG; YOGHURT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL VIABILITY; BACTERIUM CULTURE; BIFIDOBACTERIUM ANIMALIS; FOOD PROCESSING; FOOD STORAGE; FRUIT JUICE; GOAT; LACTOBACILLUS ACIDOPHILUS; MICROBIOLOGICAL EXAMINATION; MILK; NONHUMAN; PHYSICAL CHEMISTRY; PROPIONIBACTERIUM; PROPIONIBACTERIUM JENSENII; SHELF LIFE;

ADULT; ANIMALS; BEVERAGES; BIFIDOBACTERIUM; FERMENTATION; FOOD HANDLING; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; MALE; MICROBIAL VIABILITY; MIDDLE AGED; MILK; PROBIOTICS; PROPIONIBACTERIUM; TASTE; VISCOSITY; YOGURT; YOUNG ADULT;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS; PROPIONIBACTERIUM JENSENII;

EID: 84865790655     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.025     Document Type: Article

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