Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt

Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt

Fresh milk with added hyaluronic acid (HA) was fermented by inoculating Streptococcus thermophilus and Lactobacillus bulgaricus. By measuring the pH, water holding capacity, viable bacteria count, rheological properties, volatile flavor substances, stability of yoghurt, the effects of HA with variou...

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Bibliographic Details
Main Author:	ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-10-01
Series:	Shipin Kexue
Subjects:	hyaluronic acid; yogurt; volatile flavor substances; stability analysis; rheological properties; texture
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-023.pdf

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