A COMPARISON OF SOME CHEMICAL PROPERTIES OF YOGURTS MADE FROM CONTROL AND LACTASE-TREATED MILKS
- 28 June 2008
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4), 791-793
- https://doi.org/10.1111/j.1365-2621.1976.tb00724_41_4.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- YOGURT CULTURESInternational Journal of Dairy Technology, 1973
- Stimulation of Lactic Streptococci in Milk by β-Galactosidase1Applied Microbiology, 1972
- Lactase Deficiency: An Example of Dietary EvolutionCurrent Anthropology, 1971
- Identification of compounds causing symbiotic growth ofStreptococcus thermophilusandLactobacillus bulgaricusin milkJournal of Dairy Research, 1966
- Acetaldehyde Production by Single-Strain Lactic StreptococciJournal of Dairy Science, 1966
- Rapid Quantitative Method for Determination of Acetaldehyde in Lactic Starter CulturesJournal of Dairy Science, 1965
- Owades and Jakovac Method for Diacetyl Determination in Mixed-Strain StartersJournal of Dairy Science, 1964
- Quantitative Determination of LactaseJournal of Dairy Science, 1961
- Production of acetone and acetaldehyde by lactic streptococciJournal of Dairy Research, 1960