Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics

The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organo...

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Detalles Bibliográficos
Autores principales: Papaioannou, Georgia, Kosma, Ioanna, Badeka, Anastasia V., Kontominas, Michael G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701116/
https://www.ncbi.nlm.nih.gov/pubmed/34945703
http://dx.doi.org/10.3390/foods10123153

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701116/
https://www.ncbi.nlm.nih.gov/pubmed/34945703
http://dx.doi.org/10.3390/foods10123153

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