The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt
The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resul...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Korean Society for Food Science of Animal Resources
2016
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018517/ |