Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

Journal of Dairy Science

Volumn 97, Issue 5, 2014, Pages 2578-2590

  Mani Lopez E ^a   Palou, E ^a   Lopez Malo A ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Fermented milk; Microbial viability; Probiotic yogurt; Storage stability

Indexed keywords

PROBIOTIC AGENT; YOGHURT;

ANIMAL; CHEMISTRY; FERMENTATION; FOOD STORAGE; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MILK; STANDARDS; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; FERMENTATION; FOOD STORAGE; LACTOBACILLUS; MILK; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 84898678171     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7551     Document Type: Article

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