Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
- 17 July 2006
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 59 (3), 216-221
- https://doi.org/10.1111/j.1471-0307.2006.00264.x
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- YOGURT | The Product and its ManufacturePublished by Elsevier BV ,2003
- Capsule Formation by Nonropy Starter Cultures Affects the Viscoelastic Properties of Yogurt During Structure FormationJournal of Dairy Science, 2002
- Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and InulinJournal of Food Science, 2000
- Heteropolysaccharides from lactic acid bacteriaFEMS Microbiology Reviews, 1999
- Effects of exopolysaccharide‐producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurtInternational Journal of Food Science & Technology, 1999
- WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO‐δ‐LACTONE: EFFECTS OF HEAT TREATMENT AND GELATION TEMPERATUREJournal of Texture Studies, 1998
- Formation and physical properties of acid milk gels: a reviewFood Research International, 1997
- Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter culturesJournal of Dairy Research, 1993
- Exocellular polysaccharides produced by lactic acid bacteriaFEMS Microbiology Letters, 1990
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956