Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

By S. N. Casarotti, D. A. Monteiro, M. M. S. Moretti, A. Penna. 2014

96 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b646c88c7d8ec0b0a4f3e4f6b67368716cccf8f4

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In Food Science

1. O. Yerlikaya

Citations in the corpus

• Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, background): “These bacteria grow slowly in milk because they lack essential proteolytic activity and for this reason they are usually combined with Streptococcus thermophilus (Casarotti et al., 2014).”
• Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “3:2, but when strains were incubated at 42°C or 45°C, the ratio was lower than the theoretical one [63, 71].”