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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
Open Access
Probiotic Yoghurts From Ultrafiltered Concentrated Milk
Siyka Kozludzhova
Siyka Kozludzhova
,
Bogdan Goranov
Bogdan Goranov
,
Petya Boyanova
Petya Boyanova
,
Velichka Yanakieva
Velichka Yanakieva
,
Mariya Dushkova
Mariya Dushkova
and
Kolyo Dinkov
Kolyo Dinkov
| Dec 22, 2015
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
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Published Online:
Dec 22, 2015
Page range:
51 - 63
DOI:
https://doi.org/10.1515/aucft-2015-0014
Keywords
ultrafiltration
,
concentrated probiotic yoghurt
,
rheology of probiotic yoghurts
,
probiotic starters
© 2015 Siyka Kozludzhova et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Siyka Kozludzhova
Department “Process engineering”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria
Bogdan Goranov
Department “Microbiology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria
Petya Boyanova
Department “Technology of milk and dairy products”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria
Velichka Yanakieva
Department “Microbiology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria
Mariya Dushkova
Department “Process engineering”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria
Kolyo Dinkov
Department “Process engineering”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria