Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00845.x/fullpdf
Reference44 articles.
1. Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers;Afonso;Journal of Food Engineering,2003
2. Effects on the acidification on physical-chemical characteristics of buffalo milk: a comparison with cow′s milk;Ahmad;Food Chemistry,2008
3. Digestive utilization of goat and cow milk fat in malabsorption syndrome;Alferez;Journal of Dairy Research 68,2001
4. Acidification rates of probiotic bacteria in Minas frescal cheese whey;Almeida;LWT- Food Science and Technology,2008
5. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria;Almeida;LWT - Food Science and Technology,2009
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