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Criteria 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

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