Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

P.H.P. Prasanna; Alistair S. Grandison; Dimitrios Charalampopoulos

doi:10.1016/j.foodres.2012.11.016

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Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

P.H.P. Prasanna Alistair S. Grandison Dimitrios Charalampopoulos

Year: 2012 Journal: Food Research International Vol: 51 (1)Pages: 15-22 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2012.11.016

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Keywords:

Food science Starter Syneresis Bifidobacterium Bifidobacterium longum Chemistry Probiotic Bifidobacterium breve Bacteria Fermentation Biology Lactobacillus

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Probiotics and Fermented Foods

Life Sciences → Agricultural and Biological Sciences → Food Science

Protein Hydrolysis and Bioactive Peptides

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Gut microbiota and health

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

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