Cargando…
Effects of Freezing Raw Yak Milk on the Fermentation Performance and Storage Quality of Yogurt
In this study, the effects of freezing yak milk at −20 °C and −40 °C for 30, 90 and 180 days on the fermentation characteristics and storage quality of the corresponding yogurt were discussed. The results showed that, compared with that of yogurt made from fresh yak milk, the lactic acid bacteria (L...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487070/ https://www.ncbi.nlm.nih.gov/pubmed/37685156 http://dx.doi.org/10.3390/foods12173223 |