2014
DOI: 10.1016/j.foodres.2014.01.068
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Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

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Cited by 79 publications
(54 citation statements)
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“…The current results are also in agreement with the previous studies on inulin, orange, apple and wheat fibres [29][30][31][32]. Increase in WHC as the storage time progresses could also be due to reabsorption of whey back into the yogurt gel [33]. In contrast, Küçükçetin et al [34] reported a decreasing trend in WHC of plain yogurt during 15 days of storage at 4°C.…”
Section: Concentration (Ryrf)supporting
confidence: 92%
“…The current results are also in agreement with the previous studies on inulin, orange, apple and wheat fibres [29][30][31][32]. Increase in WHC as the storage time progresses could also be due to reabsorption of whey back into the yogurt gel [33]. In contrast, Küçükçetin et al [34] reported a decreasing trend in WHC of plain yogurt during 15 days of storage at 4°C.…”
Section: Concentration (Ryrf)supporting
confidence: 92%
“…L. casei AST18 exerted no significant influence on the pH of fermented milk, and the post-acidification effect of L. casei AST18 was low . However, use of several other LAB strains in fermented milk caused significantly decreased pH during cold storage of the products [Maragkoudakis et al, 2006;Casarotti et al, 2014;Mirlohi et al, 2014]. These differences could be attributed to the different types and combination of starters used for fermented milk making by these researchers.…”
Section: Microbiological and Physicochemical Analyses Of Fermented Milkmentioning
confidence: 95%
“…The possible interactions among the probiotic strains selected to manufacture of dairy product should be taken into account to select the best combination(s) and to optimize their technological performance in the process and their survival in the products during cold storaged (Saccaro et al, 2009: Casarotti et al, 2014.…”
Section: Selecting Probiotic Strains For Probiotic Dairy Productsmentioning
confidence: 99%