A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture.
antioxidant capacity
ewe’s yoghurt
lactic acid bacteria
milk starter culture
sensory traits
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
15 Sep 2023
15 Sep 2023
Historique:
received:
29
08
2023
revised:
13
09
2023
accepted:
14
09
2023
medline:
28
9
2023
pubmed:
28
9
2023
entrez:
28
9
2023
Statut:
epublish
Résumé
This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture (NMSC) of
Identifiants
pubmed: 37761162
pii: foods12183454
doi: 10.3390/foods12183454
pmc: PMC10529652
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : PO FESR 2014/2020
ID : G79J18000650007
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