Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

Journal of Dairy Science

Volumn 98, Issue 3, 2015, Pages 1604-1624

  Yilmaz, M T ^a   Dertli, E ^a,b   Toker, O S ^a   Tatlisu, N B ^c   Sagdic, O ^a   Arici, M ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b BAYBURT UNIVERSITY   (Turkey)

^c ISTANBUL GELISIM UNIVERSITY   (Turkey)

Author keywords

Ayran; Exopolysaccharide; Optimization; Rheology

Indexed keywords

STREPTOCOCCUS THERMOPHILUS;

BACTERIAL POLYSACCHARIDE; EXOPOLYSACCHARIDE, STREPTOCOCCUS; YOGHURT;

ANALYSIS; ANIMAL; BIOSYNTHESIS; CHEMISTRY; COLOR; DAIRY PRODUCT; FERMENTATION; FLOW KINETICS; METABOLISM; MICROBIOLOGY; ODOR; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; STREPTOCOCCUS THERMOPHILUS; TASTE; TEMPERATURE; THEORETICAL MODEL; VISCOSITY;

ANIMALS; COLOR; CULTURED MILK PRODUCTS; FERMENTATION; MICROSCOPY, ELECTRON, SCANNING; MODELS, THEORETICAL; ODORS; PHYSICOCHEMICAL PHENOMENA; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; STREPTOCOCCUS THERMOPHILUS; TASTE; TEMPERATURE; VISCOSITY; YOGURT;

EID: 84924030108     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8936     Document Type: Article

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