ShareCriteria for choosing of cultures for the production of frozen yogurt.
[In German. / En allemand.]
Author(s) : REINER T.
Type of article: Article
Summary
Direct and indirect fermentation processes for the production of yogurt are compared. Criteria are defined for choosing the lactic bacteria for this type of product.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-2415
- Languages: German
- Source: Dtsch. Milchwirtsch. - vol. 44 - n. 12
- Publication date: 1993
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Manufacture; Lactobacillus; Yoghurt; Dairy product; Fermentation; Freezing
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