Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt

Author:

Dave R.I.,Shah N.P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference28 articles.

1. Yoghurt and probiotics;Anonymous;Choice,1992

2. Starters produced on whey protein concentrates;Champagne;Milchwissenschaft,1996

3. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. Lactobacillus acidophilus, and bifidobacteria;Dave;J. Dairy Sci.,1996

4. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures;Dave;Int. Dairy J.,1997

5. Effect of level of starter culture on viability of yoghurt and probiotic bacteria in yoghurts;Dave;Food Aust.,1997

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