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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...

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Detalles Bibliográficos
Autores principales:	Li, Aili, Han, Xueting, Zheng, Jie, Zhai, Jianing, Cui, Nan, Du, Peng, Xu, Jian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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