Quality attributes of set yogurt made from lactoperoxidase system activated cow's milk.
Fermentation
Microbial
Sensory quality and set yoghurt
Journal
Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560
Informations de publication
Date de publication:
Jul 2023
Jul 2023
Historique:
received:
22
03
2023
revised:
10
06
2023
accepted:
20
06
2023
medline:
4
8
2023
pubmed:
4
8
2023
entrez:
4
8
2023
Statut:
epublish
Résumé
The study aimed to assess the quality attributes of set yoghurt made from cow's milk preserved by lactoperoxidase system (LPs). Fresh cow's milk was collected from
Identifiants
pubmed: 37539300
doi: 10.1016/j.heliyon.2023.e17507
pii: S2405-8440(23)04715-1
pmc: PMC10395012
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e17507Informations de copyright
© 2023 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Références
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pubmed: 28234312
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pubmed: 31179314