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Improvement of textural properties of fermented milk by using streptococcus thermophilus strains

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dc.contributor.author BUREŢ, E.
dc.contributor.author CARTAŞEV, A.
dc.contributor.author COEV, G.
dc.date.accessioned 2019-11-06T12:40:03Z
dc.date.available 2019-11-06T12:40:03Z
dc.date.issued 2012
dc.identifier.citation BUREŢ, E., CARTAŞEV, A., COEV, G. Improvement of textural properties of fermented milk by using streptococcus thermophilus strains. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 233-237. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6237
dc.description.abstract Monitoring of pure cultures of Streptococcus thermophilus strains from Branch Collection of industrial lactic acid bacteria (LAB) was made in the Laboratory of Food Biotechnology. LAB are useful in the food industry for their contribution to the organoleptic properties of the final fermented food. Extracellularly secreted sugar polymers, or EPS, are partly responsible for this. In general, the food industry is particularly interested in natural viscosifiers and texture enhancers, so-called biothickeners. EPS production is an important feature of Streptococcus thermophilus characterization in forming starter cultures for fermented milk products with suitable texture and specific rheology. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject streptococcus thermophilus en_US
dc.subject exopolysaccharide en_US
dc.subject texture en_US
dc.subject starter cultures en_US
dc.subject dairy products en_US
dc.title Improvement of textural properties of fermented milk by using streptococcus thermophilus strains en_US
dc.type Article en_US


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