Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

Author:

Michael Minto,Phebus Randall K.,Schmidt Karen A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

1. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids;Amatayakul;International Journal of Dairy Technology,2006

2. Prebiotic and probiotic fat free yogurt;Aryana;Milchwissenschaft,2007

3. Effects of different contents of yogurt starter/probiotic bacteria, storage time and different concentration of cysteine on the microflora characteristics of bio-yogurt;Bari;Research Journal of Biological Sciences,2009

4. Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage;Bolduc;Journal of Agricultural and Food Chemistry,2006

5. Principles of yogurt processing;Chandan,2006

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