Suitability of high-dynamic-pressure-treated milk for the production of yoghurt
- Author
- LANCIOTTI, Rosalba1 ; VANNINI, Lucia1 ; PITTIA, Paola2 ; GUERZONI, Maria Elisabetta1
[1] Dipartimento di Protezione e Valorizzazione Agroalimentare, Unirersità degli Studi di Bologna, Via Fanin 46, 40127 Bologna, Italy
[2] Dipartimenta di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy - Source
Food microbiology. 2004, Vol 21, Num 6, pp 753-760, 8 p ; ref : 30 ref
- CODEN
- FOMIE5
- ISSN
- 0740-0020
- Scientific domain
- Food science technology
- Publisher
- Elsevier, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Dynamic high pressure Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Yoghurt shelf-life Yoghurt viscosity
- Keyword (fr)
- Conservation aliment Durée conservation Haute pression Lactobacillus delbrueckii Lait Production Streptococcus salivarius subsp. thermophilus Viscosité Yaourt Streptococcus thermophilus Bactérie Lactobacillaceae Micrococcales Produit laitier Streptococcaceae Traitement physique
- Keyword (en)
- Food preservation Shelf life High pressure Lactobacillus delbrueckii Milk Production Streptococcus salivarius subsp. thermophilus Viscosity Yogurt Bacteria Lactobacillaceae Micrococcales Dairy product Streptococcaceae Physical dressing
- Keyword (es)
- Conservación alimento Tiempo conservación Alta presión Lactobacillus delbrueckii Leche Producción Streptococcus salivarius subsp. thermophilus Viscosidad Yogur Bacteria Lactobacillaceae Micrococcales Producto lácteo Streptococcaceae Procesamiento físico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16592778
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.fm.2004.01.014 
https://dx.doi.org/10.1016/j.fm.2004.01.014
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