Rheological Properties of Nonfat Yogurt Stabilized Using Lactobacillus delbrueckii ssp. bulgaricus Producing Exopolysaccharide or Using Commercial Stabilizer Systems
Open Access
- 1 February 1997
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 80 (2), 252-263
- https://doi.org/10.3168/jds.s0022-0302(97)75933-2
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- RHEOLOGICAL CHARACTERIZATION OF STIRRED YOGHURT: VISCOMETRYJournal of Texture Studies, 1993
- Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter culturesJournal of Dairy Research, 1993
- Effect of various starter cultures on the viscoelastic properties of bovine and caprine yogurt gelsInternational Journal of Dairy Technology, 1993
- Extracellular Polysaccharide from Encapsulated Streptococcus sajivarius subsp. thermophilus OR 901 Isolated from Commercial YogurtJournal of Food Science, 1992
- A new method for the quantitative determination of microbial extracellular polysaccharide production using a disposable ultrafilter membrane unitLetters in Applied Microbiology, 1992
- Polymer production by Lactobacillus delbrueckii ssp. bulgaricusJournal of Applied Bacteriology, 1991
- Exocellular polysaccharide production byStreptococcus thermophilusBiotechnology Letters, 1988
- Yield stress: A time-dependent property and how to measure itRheologica Acta, 1986
- Isolation and characterization of exocellular polysaccharide produced byLactobacillus bulgaricusBiotechnology Letters, 1986
- Milk-gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agentsJournal of Dairy Research, 1975