RECENT DEVELOPMENTS IN YOGHURT STARTERS: THE USE OF MILK CONCENTRATED BY REVERSE OSMOSIS FOR THE MANUFACTURE OF YOGHURT*
- 1 January 1977
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 30 (1) , 23-28
- https://doi.org/10.1111/j.1471-0307.1977.tb01161.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- RECENT DEVELOPMENTS IN YOGHURT STARTERS: A NOTE ON THE SUPPRESSION OF LACTOBACILLUS BULGARICUS IN MEDIA CONTAINING β‐GLYCEROPHOSPHATE AND APPLICATION OF SUCH MEDIA TO SELECTIVE ISOLATION OF STREPTOCOCCUS THERMOPHILUS FROM YOGHURT*International Journal of Dairy Technology, 1977
- RECENT DEVELOPMENTS IN YOGHURT STARTERS: ASSOCIATIVE BACTERIAL GROWHT IN YOGHURT STARTERS; INITIAL OBSERVATIONS ON STIMULATORY FACTORSInternational Journal of Dairy Technology, 1977
- Improved Medium for Lactic Streptococci and Their BacteriophagesApplied Microbiology, 1975
- Improved Medium for Lactic Streptococci and Their BacteriophagesApplied Microbiology, 1975
- USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT*International Journal of Dairy Technology, 1974
- REVERSE OSMOSIS — CONCENTRATION APPLICATIONSInternational Journal of Dairy Technology, 1974
- Concentration of milk by ultrafiltration and reverse osmosisJournal of Dairy Research, 1971
- Acetaldehyde Production by Combined Yogurt CulturesJournal of Dairy Science, 1971
- A simple laboratory-scale HTST milk pasteurizerJournal of Dairy Research, 1965
- Formic Acid as a Growth Stimulant for Lactobacillus lactis in Autoclaved MilkNature, 1957