+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Yoghurt starters in skim milks. I. Acid and flavour production and proteolytic activity by yoghurt starters



Yoghurt starters in skim milks. I. Acid and flavour production and proteolytic activity by yoghurt starters



Cultured Dairy Products Journal 17(1): 22, 24-25



4 strains of Lactobacillus bulgaricus (RTS, W, Y6 and 1373) were each paired with each of 2 strains of Streptococcus thermophilus (HST and W) and incubated in fresh skim milk at 37 deg C. L. bulgaricus RTS + S. thermophilus HST, which showed highest titratable acidity, volatile acidity and proteolytic activity for their respective species when grown alone, also showed highest values when grown together.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 001036191

Download citation: RISBibTeXText


Related references

Acid and flavour production and proteolytic activity by yoghurt starters. Egyptian Journal of Dairy Science 10(1): 125-128, 1982

Yoghurt starters in skim milk. II. Behavior of Lactobacillus acidophilus in yoghurt starters. Cultured Dairy Products Journal 17(4): 10-12, 1982

Recent developments in yoghurt starters. III. Associative bacterial growth in yoghurt starters; initial observations on stimulatory factors. Journal of the Society of Dairy Technology 30(1): 31-32, 1977

Yoghurt starters in skim milk. III. Biochemical performance and growth of Lactobacillus acidophilus in yoghurt. Cultured Dairy Products Journal 21(4): 13-14, 1986

Acid production by yoghurt starters and their effect on proteolysis and lactose utilization in buffalo skim milk. Journal of Food Science and Technology, India 20(6): 317-319, 1983

Quantitation by PCR of yoghurt starters in a model yoghurt produced with a genetically modified Streptococcus thermophilus. Milchwissenschaft 53(12): 671-675, 1998

Recent developments in yoghurt starters. I. The use of milk concentrated by reverse osmosis for the manufacture of yoghurt. Journal of the Society of Dairy Technology 30(1): 23-28, 1977

Conductance methods for studying lactic acid bacteria metabolic activity in starters for yoghurt. Industria del Latte 27(1): 5-22, 1991

Use of selected starters for the production of yoghurt. Latte 2 (1) 41-42, 1977

Use of starters in yoghurt, butter and cheese production. Tarm Orman ve Koyisleri Bakanlg Dergisi (31): 7-10, 1988

Use of frozen active starters in yoghurt production. Khranit. Prom, 20: 5, 23-24, 1971

Preliminary research on effect of DVS yoghurt starters on EPS production. Modern Food Science And Technology: 9, 930-932, 2008

Recent developments in yoghurt starters. II. A note on the suppression of Lactobacillus bulgaricus in media containing beta -glycerophosphate and application of such media to selective isolation of Streptococcus thermophilus from yoghurt. Journal of the Society of Dairy Technology 30(1): 28-30, 1977

Effects of some factors on preservation of activity by yoghurt starters in prolonged frozen storage after liquid N2 freezing. Nauchni Trudov, Vissh Institut po Khranitelna i Vkusova Promishlenost 1972; 17(3): 33-41, 1970