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Journal Abstract Search

378 related items for 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
    [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
    [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
    [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
    [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
    [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
    [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
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  • 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
    [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
    [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
    [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
    [Abstract] [Full Text] [Related]

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  • 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
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  • 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 Apr; 74(9):C666-73. PubMed ID: 20492099
    [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
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  • 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
    [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
    [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
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