YOGURT | The Product and its Manufacture
- 6 December 2003
- book chapter
- encyclopedia
- Published by Elsevier BV
- p. 6252-6259
- https://doi.org/10.1016/b0-12-227055-x/01305-5
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- MANUFACTURE of FROZEN YOGURT WITH ULTRAFILTERED MILK and PROBIOTIC LACTIC ACID BACTERIAJournal of Food Processing and Preservation, 2000
- Probiotic Bacteria: Selective Enumeration and Survival in Dairy FoodsJournal of Dairy Science, 2000
- Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powdersJournal of the Science of Food and Agriculture, 2000
- Effects of preheat treatment of milk powder on the properties of reconstituted set skim yogurtsInternational Dairy Journal, 1999
- Ingredient Supplementation Effects on Viability of Probiotic Bacteria in YogurtJournal of Dairy Science, 1998
- Manufacture and Quality of Iron-Fortified YogurtJournal of Dairy Science, 1997
- Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter culturesInternational Dairy Journal, 1997
- Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter culturesInternational Dairy Journal, 1997
- Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storageInternational Dairy Journal, 1995
- Bifidogenic factors—sources, metabolism and applicationsInternational Dairy Journal, 1994