Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 14, Issue 4, 2015, Pages 407-414

  Shu, Guowei ^a   Wang, Shuai ^a   Chen, Zikun ^b   Chen, He ^a   Wang, Changfeng ^a   Ma, Yaning ^c  

^a SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Xinxiang Institute for Drug Control   (China)

^c Shangqiu Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

B. Bifidum; Bacteria proportion; Goat milk; L. Acidophilus; L. Casei; Yoghurt

Indexed keywords

BACTERIA; FERMENTATION; FERMENTED MILK;

B. BIFIDUM; GOAT MILKS; L. ACIDOPHILUS; L. CASEI; YOGHURT;

DAIRY PRODUCTS;

FRAGRANCE; YOGHURT;

ANIMAL; BACTERIAL LOAD; BIFIDOBACTERIUM BIFIDUM; CHEMICAL PHENOMENA; CHINA; COLOR; COMPARATIVE STUDY; DAIRYING; FERMENTATION; FOOD QUALITY; GOAT; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; MECHANICS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PH; SENSATION; STREPTOCOCCUS THERMOPHILUS; TASTE;

ANIMALS; BACTERIAL LOAD; BIFIDOBACTERIUM BIFIDUM; CHEMICAL PHENOMENA; CHINA; COLOR; DAIRYING; FERMENTATION; FOOD QUALITY; GOATS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; MECHANICAL PHENOMENA; MICROBIAL VIABILITY; ODORANTS; SENSATION; STREPTOCOCCUS THERMOPHILUS; TASTE; YOGURT;

EID: 84946847695     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2015.4.40     Document Type: Article

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