Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of e...

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Detalles Bibliográficos
Autores principales: Huang, Zhihai, Huang, Lu, Xing, Guangliang, Xu, Xiao, Tu, Chuanhai, Dong, Mingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143118/
https://www.ncbi.nlm.nih.gov/pubmed/32155720
http://dx.doi.org/10.3390/foods9030299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143118/
https://www.ncbi.nlm.nih.gov/pubmed/32155720
http://dx.doi.org/10.3390/foods9030299

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