Improvement of the Sensory Characteristics of Goat Milk Yogurt.
fermented milk
goat milk
quality
sensory profile
yogurt
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Aug 2019
Aug 2019
Historique:
received:
13
11
2018
revised:
10
05
2019
accepted:
17
05
2019
pubmed:
25
7
2019
medline:
29
10
2019
entrez:
24
7
2019
Statut:
ppublish
Résumé
The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of "fermented milk" to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 10
Identifiants
pubmed: 31334849
doi: 10.1111/1750-3841.14692
pmc: PMC6771640
doi:
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2289-2296Informations de copyright
© 2019 The Authors Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.
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