Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt

Journal of Dairy Science

Volumn 99, Issue 1, 2016, Pages 221-227

  Jia, Ru ^a   Chen, Han ^a   Chen, Hui ^a   Ding, Wu ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Fatty acid; Goat milk yogurt; Lactobacillus rhamnosus GG; Product quality

Indexed keywords

FATTY ACID; YOGHURT;

ANIMAL; CHEMISTRY; FEMALE; FERMENTATION; GOAT; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS RHAMNOSUS; MICROBIOLOGY; MILK; PHYSIOLOGY; STANDARDS; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; FATTY ACIDS; FEMALE; FERMENTATION; GOATS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS RHAMNOSUS; MILK; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 84952715376     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10114     Document Type: Article

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