Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

Journal of Dairy Science

Volumn 99, Issue 6, 2016, Pages 4160-4168

  Balthazar, C F ^a   Conte Junior C A ^a   Moraes, J ^b   Costa, M P ^a   Raices, R S L ^b   Franco, R M ^a   Cruz, A G ^b   Silva, A C O ^a  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b Federal Institute of Education   (Brazil)

Author keywords

Acidity; Atherogenic index; Fatty acids; Prebiotic; Thrombogenic index

Indexed keywords

CONJUGATED LINOLEIC ACID; FATTY ACID; INULIN; YOGHURT;

ANIMAL; CHEMISTRY; METABOLISM; MICROBIOLOGY; MILK; OVUM; SHEEP; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; FATTY ACIDS; INULIN; LINOLEIC ACIDS, CONJUGATED; MILK; OVUM; SHEEP; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 84961148247     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10072     Document Type: Article

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