Effect of starter culture on the structure development and acidification process of set yogurt

Abstract

The objective of the present work was to evaluate the effect of different commercial starter cultures on the rheological properties of yogurt during gelation. Yogurt samples were prepared using pasteurized and homogenized bovine milk (fat content 3.5%). Ten different commercially available starter cultures were used. Two of the starter cultures were… (More)

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@inproceedings{Vlahavas2011EffectOS, title={Effect of starter culture on the structure development and acidification process of set yogurt}, author={George Vlahavas and Klio Antoniou and Eudoxios Psomas and Panagiotis Demertzis}, year={2011} }