A method for manufacturing superior set yogurt under reduced oxygen conditions

References 

1. Cho-Ah-Ying F, Duitschaever CL, Buteau C. Influence of temperature of incubation on the physico-chemical and sensory quality of yogurt. Cult. Dairy Prod. J. 1990;25:11–14
2. Condon S. Response of lactic acid bacteria to oxygen. FEMS Microbiol. Rev. 1987;46:269–281
3. Driessen FM. Modern trends in the manufacture of yoghurt. Int. Dairy Fed. Bull. 1984;179:107–115
4. Driessen FM, Kingma F, Stadhouders J. Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus. Neth. Milk Dairy J. 1982;36:135–144
5. FAO/WHO. Codex Alimentarius: Code of Principles Concerning Milk and Milk Products, International Standards for Milk products and International Individual Standards for Cheese. Codex Alimentarius Commission. Italy: Food and Agriculture Organization of the United Nations, and World Health Organization, Rome; 1984;
6. Galesloot THE, Hasing F, Veringa HA. Symbiosis in yoghurt (1). Stimulation of Lactobacillus bulgaricus by a factor produced by Streptococcus thermophilus. Neth. Milk Dairy J. 1968;22:50–63
7. Green ML. In:  Davies FL,  Law BA editor. Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. London, UK: Elsevier Applied Science Publishers; 1984;p. 21–23
8. Kawasaki S, Mimura T, Satoh T, Takeda K, Niimura Y. Response of the microaerophilic Bifidobacterium species, B. boum and B. thermophilum, to oxygen. Appl. Environ. Microbiol. 2006;72:6854–6858
   • MEDLINE
   • CrossRef
9. Kawasaki S, Nakagawa T, Nishiyama Y, Benno Y, Uchimura T, Komagata K, et al. Effect of oxygen on the growth of Clostridium butyricum, and the distribution of enzymes for oxygen and for active oxygen species in clostridia. J. Ferment. Bioeng. 1998;86:368–372
10. Lawless HT, Heymann H. Sensory Evaluation of Food. Florence, KY: International Thomson Publishing; 1998;
11. Marty-Teysset C, de la Torre F, Garel J-R. Increased production of hydrogen peroxide by Lactobacillus delbrueckii subsp. bulgaricus upon aeration: Involvement of an NADH oxidase in oxidative stress. Appl. Environ. Microbiol. 2000;66:262–267
    • MEDLINE
    • CrossRef
12. Mehanna AS. An attempt to improve some properties of Zabadi by applying low temperature long incubation period in the manufacturing process. Egypt. J. Dairy Sci. 1991;19:221–229
13. Michaylova M, Svetlana M, Kimura K, Sasaki T, Isawa K. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria. FEMS Microbiol. Lett. 2007;269:160–169
    • MEDLINE
    • CrossRef
14. Nielsen VH. Factors which control the body and texture of commercial yoghurts. Am. Dairy Rev. 1975;37:36–38
15. Sakamoto M, Komagata K. Aerobic growth of and activities of NADH oxidase and NADH peroxydase in lactic acid bacteria. J. Ferment. Bioeng. 1996;82:210–216
16. Shekar S, Bhat GS. Influence of dissolved oxygen on acid production in buffalo milk by lactic cultures. J. Food Prot. 1983;46:321–324
17. Tamime AY, Robinson RK. Yoghurt Science and Technology. 2nd ed.. Cambridge, UK: Woodhead Publishing Limited; 1999;