Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk

Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level of benzoic acid was found in sheep yoghurt (43.26...

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Detalles Bibliográficos
Autores principales: Bartáková, Klára, Vorlová, Lenka, Dluhošová, Sandra, Borkovcová, Ivana, Bursová, Šárka, Pospíšil, Jan, Janštová, Bohumíra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303823/
https://www.ncbi.nlm.nih.gov/pubmed/34359405
http://dx.doi.org/10.3390/foods10071535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303823/
https://www.ncbi.nlm.nih.gov/pubmed/34359405
http://dx.doi.org/10.3390/foods10071535

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