Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk

Miguel Meirelles de Oliveira; Pedro Esteves Duarte Augusto; Adriano G. Cruz; Nello Cristianini

doi:10.1016/j.ifset.2014.05.013

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Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk

Miguel Meirelles de Oliveira Pedro Esteves Duarte Augusto Adriano G. Cruz Nello Cristianini

Year: 2014 Journal: Innovative Food Science & Emerging Technologies Vol: 26 Pages: 67-75 Publisher: Elsevier BV

DOI: 10.1016/j.ifset.2014.05.013

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Keywords:

Syneresis Fermentation Food science Probiotic Chemistry Rheology Streptococcus thermophilus Lactobacillus acidophilus Lactobacillus Materials science Bacteria Biology

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Probiotics and Fermented Foods

Life Sciences → Agricultural and Biological Sciences → Food Science

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk

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