Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of St...
Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus
About this item
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Publisher
New York, NY: Elsevier Inc
Journal title
Language
English
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Publication information
Publisher
New York, NY: Elsevier Inc
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More information
Scope and Contents
Contents
To prevent textural defects in low-fat and fat-free yogurts, fat substitutes are routinely added to milk. In situ production of exopolysaccharides (EPS) by starter cultures is an acknowledged alternative to the addition of biothickeners. With the aim of increasing in situ EPS production, a recombinant galactose-positive EPS+Streptococcus thermophil...
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Full title
Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus
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Author / Creator
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Record Identifier
TN_cdi_proquest_miscellaneous_66850252
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_66850252
Other Identifiers
ISSN
0022-0302
E-ISSN
1525-3198
DOI
10.3168/jds.2008-1312
