Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
Lorenzen, Peter Chr
Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures. [electronic resource] - Die Nahrung Oct 2003 - 349-53 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0027-769X
10.1002/food.200390080 doi
Animals
Cultured Milk Products--chemistry
Fermentation
Food Handling--methods
Food Microbiology
Hot Temperature--adverse effects
Hydrogen-Ion Concentration
Lactobacillus--metabolism
Milk--chemistry
Milk Proteins--metabolism
Polysaccharides, Bacterial--metabolism
Rheology
Streptococcus--metabolism
Time Factors
Yogurt--microbiology
Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures. [electronic resource] - Die Nahrung Oct 2003 - 349-53 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0027-769X
10.1002/food.200390080 doi
Animals
Cultured Milk Products--chemistry
Fermentation
Food Handling--methods
Food Microbiology
Hot Temperature--adverse effects
Hydrogen-Ion Concentration
Lactobacillus--metabolism
Milk--chemistry
Milk Proteins--metabolism
Polysaccharides, Bacterial--metabolism
Rheology
Streptococcus--metabolism
Time Factors
Yogurt--microbiology