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NTIS 바로가기LWT- 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 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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