Influence of different acidifying strains of Lactobacillus delbrueckii subsp. bulgaricus on the quality of yoghurt

Food Science and Technology Research

Volumn 21, Issue 2, 2015, Pages 263-269

  Xu, Zhiping ^a,b   Li, Sha ^a,b   Gong, Guangyu ^a   Liu, Zhenmin ^a   Wu, Zhengjun ^a   Ma, Chengjie ^a,b  

^a Technology Center of Bright Dairy and Food Co Ltd   (China)

^b Wuhan Bright Dairy Co Ltd   (China)

Author keywords

Acidifying performance; Lactobacillus delbrueckii subsp. bulgaricus; Quality; Yoghurt

Indexed keywords

FOOD PROCESSING; IMAGE QUALITY; STRAIN;

ACIDIFYING PERFORMANCE; DIACETYL; EXOPOLYSACCHARIDES; FERMENTATION TIME; LACTOBACILLUS DELBRUECKII; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; YOGHURT;

ACIDIFICATION;

EID: 84943599000     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.21.263     Document Type: Article

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