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Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk

The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was prepared using Streptococcus thermophilus, and dyn...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Xuelu Chi, Qingyu Yang, Yufang Su, Yanmei Xi, Weizhe Wang, Baoguo Sun, Nasi Ai
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2024-01-01
Schriftenreihe:Current Research in Food Science
Schlagworte:
Streptococcus thermophilus
Fermented milk
Flavor
Rheological properties
Inulin
Galactooligosaccharides
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2665927124001655
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