Biochemical Properties and Viable Probiotic Population of Yogurt at Different Bacterial Inoculation Rates and Incubation Temperatures
Combined effects of inoculation rate [standard inoculation (S), 2S, 4S and 8S (representing two-fold, four-fold and eight-fold of standard inoculation, respectively)] and incubation temperature (40 or 44 °C) on biochemical and microbiological characteristics of yogurt milk during and immediately aft...
| Udgivet i: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 94, no. 2 (Jun. 2011), 155-160 |
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| Format: | Article |
| Sprog: | English |
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2011
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