Alterations of free amino acids during storage of yoghurt
1995
Buetikofer, U. | Eberhard, P. | Fuchs, D. | Sieber, R.
The effect of raw milk age and of three different starter cultures on the development of free amino acids during storage of yoghurt was studied. The age of the raw milk used had only a small influence on the amino acid content. The pattern of free amino acids in the samples available on the market varied from one yoghurt to another, which can be attributed to the proteolytical activity of the starter cultures used
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Agroscope Reckenholz-Tänikon Research Station
Découvrez la collection de ce fournisseur de données dans AGRIS