Yogurt: microbiology, organoleptic properties and probiotic potential
2017
Rul, Francoise | MICrobiologie de l'ALImentation au Service de la Santé (MICALIS) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech
Chapter 19
Показать больше [+] Меньше [-]Английский. The purpose of this chapter is to provide an overview of the nature of bacterial associations in yogurts, describe the interactions among the bacteria involved, and detail how bacterial metabolic activities impact the properties of the end product. We will focus on traditional yogurts; yogurts or fermented milk products that contain probiotic species (such as Bifidobacterium or Lactobacillus spp.), stabilizers, added aromas, or other additives will not be discussed.
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