Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics

The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers' preference. In this study, fermented milk was prepared using Lactobacillus helveticus and the dynamic changes in t...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Xuelu Chi, Qingyu Yang, Yufang Su, Jian Zhang, Baoguo Sun, Nasi Ai
Format:	Article
Language:	English
Published:	Elsevier 2024-10-01
Subjects:	Lactobacillus helveticus Fermented milk Flavour profiles Inulin Galactooligosaccharides Rheological properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524005674