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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 1 (June 2019)
Open Access
The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of
Lactobacillus casei
After Heat Treatment in Fermented Goat Milk
Qiqi Zheng
Qiqi Zheng
,
Guowei Shu
Guowei Shu
,
Jianbo Kou
Jianbo Kou
,
Xiuxiu Cui
Xiuxiu Cui
and
Jiangpeng Meng
Jiangpeng Meng
| Jul 18, 2019
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 1 (June 2019)
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Published Online:
Jul 18, 2019
Page range:
3 - 10
DOI:
https://doi.org/10.2478/aucft-2019-0001
Keywords
thermal protectants
,
spray drying
,
goat milk
,
heat resistance
© 2019 Qiqi Zheng et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Qiqi Zheng
School of Food and Biological Engineering, Shaanxi University of Science & Technology
Xi’an, China
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science & Technology
Xi’an, China
Jianbo Kou
School of Food and Biological Engineering, Shaanxi University of Science & Technology
Xi’an, China
Xiuxiu Cui
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.
Xi’an, China
Jiangpeng Meng
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.
Xi’an, China