5 results
A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt
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- Journal:
- Journal of Dairy Research / Volume 89 / Issue 2 / May 2022
- Published online by Cambridge University Press:
- 25 April 2022, pp. 213-219
- Print publication:
- May 2022
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Fermented foods and probiotics: An approach to lactose intolerance
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- Journal:
- Journal of Dairy Research / Volume 88 / Issue 3 / August 2021
- Published online by Cambridge University Press:
- 24 August 2021, pp. 357-365
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- August 2021
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A comparative study of extraction techniques for maximum recovery of β-galactosidase from the yogurt bacterium Lactobacillus delbrueckii ssp. bulgaricus
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- Journal:
- Journal of Dairy Research / Volume 87 / Issue 1 / February 2020
- Published online by Cambridge University Press:
- 03 February 2020, pp. 123-126
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- February 2020
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Cultivation media for lactic acid bacteria used in dairy products
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- Journal:
- Journal of Dairy Research / Volume 86 / Issue 4 / November 2019
- Published online by Cambridge University Press:
- 14 November 2019, pp. 490-502
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- November 2019
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Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt
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- Journal:
- Journal of Dairy Research / Volume 85 / Issue 2 / May 2018
- Published online by Cambridge University Press:
- 22 May 2018, pp. 238-242
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- May 2018
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