377 related articles for article (PubMed ID: 26874417)
1. Role of milk protein-based products in some quality attributes of goat milk yogurt.
Gursel A; Gursoy A; Anli EAK; Budak SO; Aydemir S; Durlu-Ozkaya F
J Dairy Sci; 2016 Apr; 99(4):2694-2703. PubMed ID: 26874417
[TBL] [Abstract][Full Text] [Related]
2. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
Isleten M; Karagul-Yuceer Y
J Dairy Sci; 2006 Aug; 89(8):2865-72. PubMed ID: 16840602
[TBL] [Abstract][Full Text] [Related]
3. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.
Akalın AS; Unal G; Dinkci N; Hayaloglu AA
J Dairy Sci; 2012 Jul; 95(7):3617-28. PubMed ID: 22720919
[TBL] [Abstract][Full Text] [Related]
4. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification.
Bruzantin FP; Daniel JLP; da Silva PPM; Spoto MHF
J Dairy Sci; 2016 May; 99(5):3316-3324. PubMed ID: 26971159
[TBL] [Abstract][Full Text] [Related]
6. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
Jia R; Chen H; Chen H; Ding W
J Dairy Sci; 2016 Jan; 99(1):221-7. PubMed ID: 26601583
[TBL] [Abstract][Full Text] [Related]
7. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review.
Karam MC; Gaiani C; Hosri C; Burgain J; Scher J
J Dairy Res; 2013 Nov; 80(4):400-9. PubMed ID: 24182425
[TBL] [Abstract][Full Text] [Related]
8. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.
Marafon AP; Sumi A; Granato D; Alcântara MR; Tamime AY; Nogueira de Oliveira M
J Dairy Sci; 2011 Nov; 94(11):5330-40. PubMed ID: 22032355
[TBL] [Abstract][Full Text] [Related]
9. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.
Zhang T; McCarthy J; Wang G; Liu Y; Guo M
J Food Sci; 2015 Apr; 80(4):M788-94. PubMed ID: 25808084
[TBL] [Abstract][Full Text] [Related]
10. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
Soukoulis C; Panagiotidis P; Koureli R; Tzia C
J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
[TBL] [Abstract][Full Text] [Related]
11. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
Costa MP; Frasao BS; Silva AC; Freitas MQ; Franco RM; Conte-Junior CA
J Dairy Sci; 2015 Sep; 98(9):5995-6003. PubMed ID: 26188580
[TBL] [Abstract][Full Text] [Related]
12. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
Wherry B; Barbano DM; Drake MA
J Dairy Sci; 2019 Oct; 102(10):8768-8784. PubMed ID: 31351721
[TBL] [Abstract][Full Text] [Related]
13. Manufacture of nonfat yogurt from a high milk protein powder.
Mistry VV; Hassan HN
J Dairy Sci; 1992 Apr; 75(4):947-57. PubMed ID: 1578031
[TBL] [Abstract][Full Text] [Related]
14. Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt.
Peng Y; Serra M; Horne DS; Lucey JA
J Food Sci; 2009; 74(9):C666-73. PubMed ID: 20492099
[TBL] [Abstract][Full Text] [Related]
15. Manufacture and quality of iron-fortified yogurt.
Hekmat S; McMahon DJ
J Dairy Sci; 1997 Dec; 80(12):3114-22. PubMed ID: 9436092
[TBL] [Abstract][Full Text] [Related]
16. Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts.
Costa MP; Frasao BS; Rodrigues BL; Silva AC; Conte-Junior CA
J Dairy Res; 2016 Nov; 83(4):493-496. PubMed ID: 27845025
[TBL] [Abstract][Full Text] [Related]
17. Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt.
Gyawali R; Ibrahim SA
J Dairy Res; 2018 May; 85(2):238-242. PubMed ID: 29785897
[TBL] [Abstract][Full Text] [Related]
18. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.
Simova E; Ivanov G; Simov Z
J Ind Microbiol Biotechnol; 2008 Oct; 35(10):1109-15. PubMed ID: 18604576
[TBL] [Abstract][Full Text] [Related]
19. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria.
Michaylova M; Minkova S; Kimura K; Sasaki T; Isawa K
FEMS Microbiol Lett; 2007 Apr; 269(1):160-9. PubMed ID: 17257163
[TBL] [Abstract][Full Text] [Related]
20. Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts.
Costa MP; Monteiro MLG; Frasao BS; Silva VLM; Rodrigues BL; Chiappini CCJ; Conte-Junior CA
J Dairy Sci; 2017 Jan; 100(1):157-168. PubMed ID: 27816243
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
