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This work aims to study the effects of culture conditions and storage time on stirred yogurt acidity and texture and to determine relationships in order to better control product viscosity. A four-fac...
The influence of temperature and acidification rate on the fractal structure of acidified casein aggregates was studied by scattering and turbidimetric techniques. The angular dependence of static lig...
Studies on the stabilization of acidic milk drinks with pectin require the availability of well-defined preparations of acidic milk drink, but traditional acidic milk drinks suffer from problems of re...
Several parameters of a milk prefermentation process by immobilized lactic acid bacteria in a stirred bioreactor were investigated. This process was designed to acidify and inoculate skim milk continu...
We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that...
Electrical conductivity of milk is mainly due to its soluble salt fraction. Lactose does not conduct current, and fat decreases conductivity. The contribution of proteins and peptides is of minor impo...
A laboratory-scale bioreactor with lactococci immobilized in calcium alginate gel was developed for continuous acidification and inoculation of milk. Cells were entrapped in a calcium alginate film co...

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