Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk-Reference-Cited by-同舟云学术

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Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk

Published:1998-03 Issue:2 Volume:31 Page:100-106
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Champagne Claude P.,St-Gelais Daniel,de Candolle Albane

Publisher

Elsevier BV

Subject

Food Science

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella;International Dairy Journal;2022-06

2. Influence of Acidification Method on Composition, Texture, Psychrotrophs, and Lactic Acid Bacteria in Minas Frescal Cheese;Food and Bioprocess Technology;2012-12-15

3. Impact of Milk Preacidification with CO2 on the Aging and Proteolysis of Cheddar Cheese;Journal of Dairy Science;2004-11

4. Serum Protein and Casein Concentration: Effect on pH and Freezing Point of Milk with Added CO2;Journal of Dairy Science;2003-05

5. Characterisation of lactic starters based on acidification and reduction activities;Le Lait;2002-05

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