Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures. [electronic resource]
Producer: 20040205Description: 349-53 p. digitalISSN:- 0027-769X
- 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
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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