Improvement of the Sensory Characteristics of Goat Milk Yogurt

ABSTRACT: The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definit...

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Detalles Bibliográficos
Autores principales: De Santis, Diana, Giacinti, Giuseppina, Chemello, Giulia, Frangipane, Maria Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Sensory and Consumer Sciences
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6771640/
https://www.ncbi.nlm.nih.gov/pubmed/31334849
http://dx.doi.org/10.1111/1750-3841.14692

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6771640/
https://www.ncbi.nlm.nih.gov/pubmed/31334849
http://dx.doi.org/10.1111/1750-3841.14692

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