Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt

Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt

Yoghurt is a fermented product (using lactic acid bacteria as the starter) with a short shelf-life which its shelf-life can be prolonged by drying. Therefore, in this study, the effects of various parameters such as dry matter content (10, 20 and 28 %), microwave power (35, 135 and 260 W), type and...

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Bibliographic Details
Main Authors:	M. Esmailzadeh Nasiri, S. Abbasi, S.M. Seyedein Ardebili
Format:	Article
Language:	fas
Published:	Research Institute of Food Science and Technology 2013-07-01
Series:	Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Online Access:	http://journals.rifst.ac.ir/article_67168_5acd588091d868a665c054d8a7d0bb41.pdf

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