Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk

@article{Shah2013EffectOC,
  title={Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk},
  author={Nihir Shah and Jashbhai B. Prajapati},
  journal={Journal of Food Science and Technology},
  year={2013},
  volume={51},
  pages={3886-3893}
}
A carbonated probiotic fermented milk using India’s first fully sequenced potential probiotic strain Lactobacillus helveticus MTCC 5463 in a combination with Streptococcus thermophilus MTCC 5460 was prepared and standardized with respect to carbon dioxide pressure, sugar and salt concentrations based on sensory, physico-chemical and microbial parameters. Final optimized product was prepared with 15 % sugar, 0.8 % salt concentration and carbonated at 15 kg cm−2 pressure which was subsequently… CONTINUE READING

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