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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

LWT- Food science and technology, v.108, 2019년, pp.69 - 80  

Das, Kunal (Department of Plant Soil and Agricultural Systems, Southern Illinois University) ,  Choudhary, Ruplal (Department of Plant Soil and Agricultural Systems, Southern Illinois University) ,  Thompson-Witrick, Katherine A. (Department of Animal Science, Foods and Nutrition, and the Fermentation Science Institute, Southern Illinois University)

Abstract AI-Helper 아이콘AI-Helper

Abstract Yogurt is one of the oldest fermented dairy products worldwide. It is commonly made by fermenting domesticated bovine's milk using a 1:1 ratio of lactic acid producing bacteria, Lactobacillus bulgaricus and/or acidophilus and Streptococcus thermophilus under a controlled temperature and en...

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