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Utilización de concentrados proteicos caseínicos en la elaboración de yogures
2020Yoghurt consists of a coagulated milk product obtained by lactic fermentation through the action of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles. Currently, low-fat yoghurt attracts the attention of consumers. However, these yoghurts, with a reduced fat content, show syneresis, texture and mouthfeel problems.
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Probióticos, yogures, alimentos fermentados… ¿nos pueden ayudar cuando tomamos antibióticos?
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