This study aimed to optimize the rheological properties of probiotic yoghurts supplemented with skimmed milk powder (SMP) whey protein concentrate (WPC) and sodium caseinate (Na-Cn) by using an experimental design type simplex-centroid for mixture modeling It Included seven batches/trials three were supplemented with each type of the dairy protein used three corresponding to the binary mixtures and one to the ternary one in order to increase protein concentration in 1 g 100 g(-1) of final product A control experiment was prepared without supplementing the milk base Processed milk bases were fermented at 42 C until pH 4 5 by using a starter culture blend that consisted of Streptococcus thermophilus Lactobacillus delbrueckii subsp bulgaricus ...
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rha...
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rha...
The fermentation temperature, fat and non-fat dry matter content of milk, inoculum size and the init...
This study aimed to optimize the rheological properties of probiotic yoghurts supplemented with skim...
Este estudo teve como objetivo otimizar as propriedades reológicas dos iogurtes probióticos suplemen...
Este estudo teve como objetivo otimizar as propriedades reológicas dos iogurtes probióticos suplemen...
Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced u...
AbstractStrawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were pr...
CAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL E NÍVEL SUPERIORStrawberry-flavored probiotic dair...
Milk supplementation with milk proteins in four different levels was used to investigate the effect ...
Milk supplementation with milk proteins in four different levels was used to investigate the effect ...
In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of w...
The fermented milk gels were acidified by a ropy-EPS-producing strain of Streptococcus thermophilus ...
The Rheology of yogurt was influenced by the dry matter of milk and yogurt cultures. The purpose of ...
The fermented milk gels were acidified by a ropy-EPS-producing strain of Streptococcus thermophilus ...
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rha...
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rha...
The fermentation temperature, fat and non-fat dry matter content of milk, inoculum size and the init...
This study aimed to optimize the rheological properties of probiotic yoghurts supplemented with skim...
Este estudo teve como objetivo otimizar as propriedades reológicas dos iogurtes probióticos suplemen...
Este estudo teve como objetivo otimizar as propriedades reológicas dos iogurtes probióticos suplemen...
Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced u...
AbstractStrawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were pr...
CAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL E NÍVEL SUPERIORStrawberry-flavored probiotic dair...
Milk supplementation with milk proteins in four different levels was used to investigate the effect ...
Milk supplementation with milk proteins in four different levels was used to investigate the effect ...
In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of w...
The fermented milk gels were acidified by a ropy-EPS-producing strain of Streptococcus thermophilus ...
The Rheology of yogurt was influenced by the dry matter of milk and yogurt cultures. The purpose of ...
The fermented milk gels were acidified by a ropy-EPS-producing strain of Streptococcus thermophilus ...
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rha...
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rha...
The fermentation temperature, fat and non-fat dry matter content of milk, inoculum size and the init...