Fermentation and Fermented Dairy Products
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-7476-7_7.pdf
Reference55 articles.
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3. Alm, L. 1982. Effect of fermentation of lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. J. Dairy Sci. 65:346–352.
4. Arnott, D. R., C. L. Duitschaever, and D. H. Bullock. 1974. Microbiological evaluation of yogurt produced commercially in Ontario. J. Milk Food Technol. 37:11–13.
5. Bhadsavle, C. H., T. E. Shehata, and E. B. Collins. 1972. Isolation and identification of psychrophilic species of Clostridium from milk. Appl. Microbiol. 24:699–702.
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