Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 4114-4119

  Vijayendra, S V N ^a   Gupta, R C ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Acetaldehyde; Culture activity; Diacetyl; Proteolytic activity; Viable count; Volatile acidity

Indexed keywords

ACETALDEHYDE; AMINO ACIDS; PROBIOTICS;

BIFIDOBACTERIUM BIFIDUM; DIACETYL; LACTOBACILLUS ACIDOPHILUS; PROBIOTIC CULTURES; PROBIOTIC STRAIN; PROTEOLYTIC ACTIVITIES; VIABLE COUNT; VOLATILE ACIDITY;

DAIRIES;

BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS;

EID: 84916943710     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0944-8     Document Type: Article

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