Journal article

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk

C Senaka Ranadheera, CA Evans, MC Adams, SK Baines

Food Chem | ELSEVIER SCI LTD | Published : 2012

DOI: 10.1016/j.foodchem.2012.06.025

University of Melbourne Researchers

Citation metrics

94Web of Science
100Scopus

Keywords

Food Science & Technology
Food Handling
Humans
Milk
Fermentation
Streptococcus-Thermophilus
Animals
Viscosity
Nutrition & Dietetics
Yogurt
Delbrueckii Ssp Bulgaricus
Probiotics
Life Sciences & Biomedicine
Science & Technology
Lactobacillus-Acidophilus
Chemistry
Taste
Lactobacillus Acidophilus
Microbial Viability
Microflora
Bifidobacterium
Growth
Bacteria
Fruit
Goat'S Milk
Physical Sciences
Adult
Bifidobacteria
Chemistry, Applied
Viability
Selective Enumeration
Male
Young Adult
Middle Aged
Propionibacterium
Beverages
Starter
Hydrogen-Ion Concentration
Survival