Towards galactose accumulation in dairy foods fermented by conventional starter cultures: Challenges and strategies

Trends in Food Science and Technology

Volumn 41, Issue 1, 2015, Pages 24-36

  Wu, Qinglong ^a   Cheung, Christine K W ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; FOOD PROCESSING; LACTIC ACID;

ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LELOIR PATHWAY; STARTER CULTURES;

FERMENTED MILK;

ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 84918772168     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.08.010     Document Type: Review

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