Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

Made-in-transit (MIT) is a new concept that aims to develop products that can undergo part of their manufacture during transportation to their market destination. Fermented foods are suited to developing into MIT products under carefully controlled conditions that need to be set through experimentat...

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Bibliographic Details
Main Authors: Mahmud @ Ab Rashid, Nor-Khaizura, Flint, S. H., McCarthy, O. J., Palmer, J. S., Golding, M.
Format: Article
Language:English
Published: Elsevier 2019
Online Access:http://psasir.upm.edu.my/id/eprint/81389/
http://psasir.upm.edu.my/id/eprint/81389/1/Modelling%20the%20effect%20of%20fermentation%20temperature%20and%20time%20on%20starter%20culture%20growth%2C%20acidification%20and%20firmness%20in%20made-in-transit%20yoghurt.pdf

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