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The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage
The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g(−1) milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero‐order re...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849917/ https://www.ncbi.nlm.nih.gov/pubmed/29564117 http://dx.doi.org/10.1002/fsn3.580 |