The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
- Authors: Ober S.1, Mayauskaite V.1
-
Affiliations:
- Issue: No 2 (2016)
- Pages: 44-45
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328518
- ID: 328518
Cite item
Open Access
Access granted
Abstract
Dynamics of growth of the Greek yogurt popularity, special features of the yogurt production as well as widening of varieties and improvement of storage life due to the application of the starter cultures from the company DSM and lactase aimed at reduction of sucrose level in the product are discussed.
Keywords
Full Text
Supplementary files
