The effect of non-standard heat treatment of sheep's milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt

Food Chemistry

Volumn 225, Issue , 2017, Pages 62-68

  Zamberlin, Šimun ^a   Samaržija, Dubravka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Heat treatment of milk; Lactobacillus rhamnosus GG; Probiotic bacteria; Sheep's milk; Sheep's milk yogurt

Indexed keywords

BACILLI; BACTERIA; CHEMICAL PROPERTIES; HEAT TREATMENT;

BACTERIAL VIABILITY; LACTOBACILLUS RHAMNOSUS; PHYSICOCHEMICAL PROPERTY; PROBIOTIC BACTERIA; SENSORY CHARACTERISTICS; SHEEP'S MILK; SHEEP'S MILK YOGURT; STANDARD HEAT TREATMENTS;

DAIRY PRODUCTS;

LACTIC ACID; PROBIOTIC AGENT; WHEY PROTEIN; YOGHURT;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; DAIRY SHEEP; HEAT TREATMENT; HIGH TEMPERATURE; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS RHAMNOSUS; MILK; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PH; PHYSICAL CHEMISTRY; SENSORY EVALUATION; SHEEP MILK; SHELF LIFE; STORAGE TEMPERATURE; STREPTOCOCCUS THERMOPHILUS; ANIMAL; BACTERIAL PHENOMENA AND FUNCTIONS; CHEMISTRY; FOOD HANDLING; HEAT; MICROBIAL VIABILITY; MICROBIOLOGY; SHEEP; TASTE;

ANIMALS; BACTERIAL PHYSIOLOGICAL PHENOMENA; FOOD HANDLING; HOT TEMPERATURE; MICROBIAL VIABILITY; MILK; PROBIOTICS; SHEEP; TASTE; YOGURT;

EID: 85008893218     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.001     Document Type: Article

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