Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage

Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and texture characteristics of the yogurts during storage at 4 °C have been evaluated. The hydrolysates str...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Qiang-Zhong Zhao, Mou-Ming Zhao, Yue-Ming Jiang, Cui Chun, Jin-Shui Wang
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Subjects:	yogurt casein hydrolysates acidification viability texture properties sensory evaluation
Online Access:	http://hrcak.srce.hr/file/162106