Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis
Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavours like diacetyl. Fermentation parameters such as...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201606-0008_fermented-dairy-product-for-a-low-fat-bakery-product-application-chemical-and-sensory-analysis.php |