Viscosity and Proteolysis of Yoghurt Using ROPY Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyogburt
ABSTRACT: Yoghurt from cowmilk. (YVB) and soyoghurt from soymilk (YSB) were manufactrured by itIDoculations of mixed cultures using 2 or 1 ropy strains, in the presence of Bifidobacterium subsp. The first mixed culture was consisted of Streptococcus thermophilus St!, Lactobaci/lw~ delbrueckii subsp,...
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[Yogyakarta] : Universitas Gadjah Mada
1995
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