Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

BACKGROUND: In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperatur...

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Detalles Bibliográficos
Autores principales: Khan, Imran Taj, Nadeem, Muhammad, Imran, Muhammad, Khalique, Anjum
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7157986/
https://www.ncbi.nlm.nih.gov/pubmed/32293468
http://dx.doi.org/10.1186/s12944-020-01263-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7157986/
https://www.ncbi.nlm.nih.gov/pubmed/32293468
http://dx.doi.org/10.1186/s12944-020-01263-1

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