Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life

Author:

Alhejaili M.,Olson D.W.,Velázquez C.,Janes M.,Boeneke C.,Aryana K.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. Effect of chemical composition on the buffering capacity of selected dairy products;Al-Dabbas;Jordan J. Agric. Sci.,2011

2. A 100-year review: Yogurt and other cultured dairy products;Aryana;J. Dairy Sci.,2017

3. Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability;Çakmakçi;Kafkas Univ. Vet. Fak. Derg.,2014

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

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

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