The influence of saccharin and sorbitol upon the BB-12® activity in milk and the rheological characteristics of fermented products
studied related to the activity of the probiotic culture BB-12® in milk. Sweeteners concentrations used in the experiments were chosen based on the results of a preferential sensorial analysis. The acidity and pH dynamics monitored during bifidobacteria incubation at 37°C showed that BB-12® behaves...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2010-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202010/vol%202/Full%20paper%20LPricope.pdf |