A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture

This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe’s milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture...

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Detalles Bibliográficos
Autores principales: Garofalo, Giuliana, Ponte, Marialetizia, Busetta, Gabriele, Tolone, Marco, Bonanno, Adriana, Portolano, Baldassare, Gaglio, Raimondo, Erten, Hüseyin, Sardina, Maria Teresa, Settanni, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529652/
https://www.ncbi.nlm.nih.gov/pubmed/37761162
http://dx.doi.org/10.3390/foods12183454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529652/
https://www.ncbi.nlm.nih.gov/pubmed/37761162
http://dx.doi.org/10.3390/foods12183454

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