Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt

The aim of this study was to investigate the effect of pulsed electric field (PEF) pre-treatment of a dairy starter culture of Lactobacillus delbrueckii subsp. bulgaricus LB186 and Streptococcus thermophilus ST504 on the fermentation and final product characteristics of set-style yogurt. The effects...

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Detalles Bibliográficos
Autores principales: Stühmeier-Niehe, Corinna, Lass, Luca, Brocksieper, Miriam, Chanos, Panagiotis, Hertel, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913929/
https://www.ncbi.nlm.nih.gov/pubmed/36765971
http://dx.doi.org/10.3390/foods12030442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913929/
https://www.ncbi.nlm.nih.gov/pubmed/36765971
http://dx.doi.org/10.3390/foods12030442

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