Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

Abstract Background The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as f...

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Bibliographic Details
Main Authors: Soumaya El Bouchikhi, Philippe Pagès, Yassir El Alaoui, Azeddine Ibrahimi, Yahya Bensouda
Format: Article
Language:English
Published: BMC 2019-08-01
Series:BMC Biotechnology
Subjects:
Syneresis
Sodium caseinate
Lacto-fermentation
Starch
Acid gel
Non-dairy product
Online Access:http://link.springer.com/article/10.1186/s12896-019-0539-1

Internet

http://link.springer.com/article/10.1186/s12896-019-0539-1

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