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

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95Web of Science
103Scopus

Keywords

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