Lorenzen, Peter Chr <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0027-769X 
<br/><br/><label>Standard No.: </label>10.1002/food.200390080  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cultured Milk Products--chemistry<br/>Fermentation<br/>Food Handling--methods<br/>Food Microbiology<br/>Hot Temperature--adverse effects<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--metabolism<br/>Milk--chemistry<br/>Milk Proteins--metabolism<br/>Polysaccharides, Bacterial--metabolism<br/>Rheology<br/>Streptococcus--metabolism<br/>Time Factors<br/>Yogurt--microbiology