Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations-Reference-Cited by-同舟云学术

Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations

Published:2022-08-19 Issue:2 Volume:103 Page:569-575
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Vénica Claudia I.¹^ORCID,Wolf Irma V.¹,Beret María V.¹,Bergamini Carina V.¹,Burns Patricia¹²^ORCID,Binetti Ana¹,Perotti María C.¹

Affiliation:

1. Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (UNL)/Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ingeniería Química (FIQ) Santa Fe Argentina

2. Cátedra de Microbiología General, Facultad de Bioquímica y Ciencias Biológicas (FBCB) Universidad Nacional del Litoral (UNL) Santa Fe Argentina

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12168

Reference27 articles.

1. A 100-Year Review: Yogurt and other cultured dairy products

2. Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

3. Yogurt, cultured fermented milk, and health: a systematic review

4. Processing of high-protein yoghurt – A review

5. Strained fermented milks - A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

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