Influence of fat content and starter cultures on the quality of fermented dairy products

@inproceedings{Ilicic2015InfluenceOF,
  title={Influence of fat content and starter cultures on the quality of fermented dairy products},
  author={Mirela Ilicic and Spasenija Milanovic and Dajana Hrnjez and Katarina Kanuric and Vladimir R. Vuki{\'c} and Marjan I. Ranogajec},
  year={2015}
}
The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and… CONTINUE READING

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