The effect of proteolytic activity of starter cultures on technologically important properties of yogurt
Author:
Affiliation:
1. Department of Food Science and Technology; College of Agriculture; Shiraz University; Shiraz Iran
2. Department of Food Hygiene; School of Veterinary Medicine; Shiraz University; Shiraz Iran
Funder
Shiraz University
Pegah Fars dairy Co., Iran
Publisher
Wiley
Subject
Food Science
Reference32 articles.
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2. Physical characteristics of yogurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006
3. Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products;Bayarri;International Dairy Journal,2011
4. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt;Béal;Journal of Dairy Science,1999
5. Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum- Bifidobacterium longum and Streptococcus thermophilus-Bifidobacterium longum);Belkaaloul;African Journal of Biotechnology,2010
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