Microbiological, physicochemical and organoleptic characteristics of probiotic Bulgarian yoghurts obtained by an ultrafiltered whole cow’s milk

Ultrafiltration of whole cow’s milk with ultrafiltration polyacrilonitrile membrane with 10 kDa molecular weight cut-off at volume reduction ratios 2 and 3 was performed. The obtained ultrafiltration retentates were used for the production of Bulgarian yoghurts with three different probiotic starter...

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Bibliografische Detailangaben

Hauptverfasser:	Mariya Dushkova, Siyka Kodinova, Velichka Yanakieva, Zapryana Denkova
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Plovdiv University Press 2019-07-01
Schriftenreihe:	Journal of BioScience and Biotechnology
Schlagworte:	probiotic bulgarian yoghurt ultrafiltration whole cow’s milk
Online-Zugang:	https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/249/218
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