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
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Эту запись предоставил Agroscope Reckenholz-Tänikon Research Station