« Previous
Next »
Journal of Dairy Science
Volume 91, Issue 12
, Pages 4454-4465
, December 2008
Effect of Mixing During Fermentation in Yogurt Manufacturing
References
- . Fluid dynamics impact on bacterial physiology: Biochemical oxygen demand. J. Environ. Eng. 2007;133:226–236
- . A new tool for the quantification of microorganism interaction dynamics. Ind. Eng. Chem. Res. 2001;40:5222–5227
- . E1885-04: Standard Test Method for Sensory Analysis—Triangle Test. West Conshohocken, PA: ASTM International; 2004;
- . Characterisation of lactic acid bacteria isolated from fermented milk “laban.”. Int. J. Food Microbiol. 2006;110:52–61
- . Evaluation of media for selective enumeration of Streptococcus thermophilusLactobacillus delbrueckii ssp. bulgaricusLactobacillus, acidophilus, and Bifidobacteria. J. Dairy Sci. 1996;79:1529–1536
- . Effects of process conditions on the pH development during yogurt fermentation. J. Food Eng. 1999;41:221–227
- . New Developments in the Manufacture of Fermented Milk Productos. Brussels, Belgium: Int. Dairy Fed.; 1998;Bull. No. 227
- . Tecnología de los Productos Lácteos. Zaragoza, Spain: Editorial Acribia; 2000;
- . Effect of using propionic acid bacteria as an adjunct culture in yogurt production. J. Dairy Sci. 2008;91:892–899
- . Survival of yogurt bacteria in the human gut. Appl. Environ. Microbiol. 2006;72:5113–5117
- . Symbiosis in yogurt (1). Stimulation of Lactobacillus bulgaricus by a factor produced by Streptococcus thermophilus. Neth. Milk Dairy J. 1968;22:50–63
- . Identification of cultivable Bifidobacterium species isolated from breast-fed infants feces in West-Algeria. Afr. J. Biotechnol. 2005;4:422–430
- Hayakawa, K., K. Harada, S. Takeuchi, S. Shibata, and A. Miyagi. 2000. Method for controlling culture of lactic bacteria. US Patent 6054262. Issued April 25, 2000.
- . Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology. Food Chem. 2003;83:437–446
- . Studies on shrikhand rheology. J. Food Eng. 2006;74:169–177
- . Structure and physical properties of yogurt gels: Effect of inoculation rate and incubation temperature. J. Dairy Sci. 2004;87:3153–3164
- . Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt. Am.-Euras. J. Agric. Environ. Sci. 2007;2:587–592
- . Modelling the build-up of a thixotropic fluid under viscosimetric and mixing conditions. J. Food Eng. 2005;71:265–272
- . A two-reservoir, hollow-fiber bioreactor for the study of mixed-population dynamics: Design aspects and validation of the approach. Biotechnol. Bioeng. 2000;69:401–408
- . Commensalism and competition in mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. 1. Milk. J. Milk Food Technol. 1976;39:337–341
- . Methanogenic population dynamics and performance of an anaerobic membrane bioreactor (AnMBR) treating swine manure under high shear conditions. Water Res. 2007;41:134–144
- . Easy DNA extraction method and optimisation of PCR-temporal temperature gel electrophoresis to identify the predominant high and low GC-content bacteria from dairy products. J. Microbiol. Methods. 2007;69:431–441
- . Textural effects of soluble whey protein isolate in stirred yogurt. Milchwissenschaft. 2004;59:37–40
- . Inhibiting factors produced by lactic acid bacteria. 1.Oxygen metabolites and catabolism end-products. Lait. 1991;71:525–541
- . Associative growth and proteolysis of Streptococcus thermophilus and Lactobacillus bulgaricus in skim milk. J. Dairy Sci. 1990;73:894–899
- . Growth and fermentation activity of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in milk: A calorimetric investigation. Ann. Microbiol. Enzymol. 1997;47:199–211
- . Significance in triangular test. Food Res. 1948;13:503–510
- . Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 2000;83:894–907
- . Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. J. Dairy Sci. 2003;86:2288–2296
- . Symbiosis in yoghurt (2). Isolation and identification of a growth factor for Lactobacillus bulgaricus produced by Streptococcus thermophilus. Neth. Milk Dairy J. 1968;22:114–120
PII: S0022-0302(08)70911-1
doi: 10.3168/jds.2008-1140
© 2008 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
« Previous
Next »
Journal of Dairy Science
Volume 91, Issue 12
, Pages 4454-4465
, December 2008
