Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

Journal of Dairy Science

Volumn 96, Issue 1, 2013, Pages 96-100

  Castro, W F ^a   Cruz, A G ^a   Rodrigues, D ^a   Ghiselli, G ^a   Oliveira, C A F ^b   Faria, J A F ^a   Godoy, H T ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Dairy beverage; Metabolite; Probiotic; Whey

Indexed keywords

MILK PROTEIN; PROBIOTIC AGENT; WHEY PROTEIN;

ARTICLE; BACTERIAL LOAD; BIFIDOBACTERIUM; DAIRY PRODUCT; FOOD HANDLING; FOOD QUALITY; LACTOBACILLUS ACIDOPHILUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; STANDARD;

BACTERIAL LOAD; BIFIDOBACTERIUM; DAIRY PRODUCTS; FOOD QUALITY; FOOD TECHNOLOGY; LACTOBACILLUS ACIDOPHILUS; MILK PROTEINS; PROBIOTICS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS;

EID: 84871621154     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5576     Document Type: Article

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