The Role of Exopolysaccharide-Producing <i>Streptococcus thermophilus</i> on Physical Properties of Stirred Skim Milk Gel

The techno-functionality of exopolysaccharides (EPS) from <i>Streptococcus thermophilus</i> in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identi...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Georg Surber, Harald Rohm, Doris Jaros
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-10-01
Edice:	Dairy
Témata:	stirred fermented milk exopolysaccharide lactic acid bacteria <i>Streptococcus thermophilus</i> ANOVA-simultaneous component analysis (ASCA) rheology
On-line přístup:	https://www.mdpi.com/2624-862X/3/4/52
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!