PRODUCTION OF PROBIOTIC LOW-CALORIE SOUR CREAM

The production of probiotic low calorie sour cream was aimed to experiment in relation to its compositional, bacteriological, biochemical, rheological and organo-leptic properties along the cold storage period of the product. Cream based on 36% total solids (TS) and 30 % fat was made using the obtai...

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Bibliographic Details
Published in:Arab Universities Journal of Agricultural Sciences
Main Authors: Fayed A.E., Gehan A.M. Hussein, Azza M. Farahat
Format: Article
Language:Arabic
Published: The Union of Arab Universities 2006-09-01
Subjects:
sour cream
rheological profile
lactobacillus acidophilus
streptococ-cus thermophilus
bifidobacterium sp
simplesse®
Online Access:https://ajs.journals.ekb.eg/article_15357_b563e062b3e9f94b0cb1560bc3326433.pdf

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https://ajs.journals.ekb.eg/article_15357_b563e062b3e9f94b0cb1560bc3326433.pdf

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