Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran
Handan Kocabaş, Firuze Ergin, Tuğba Aktar, Ahmet Küçükçetin
Topics & Concepts
LactoseSyneresisFood scienceStreptococcus thermophilusChemistryHydrolysisLactobacillusSalt (chemistry)Lactic acidBacteriaBiochemistryFermentationOrganic chemistryBiologyGeneticsProbiotics and Fermented FoodsSensory Analysis and Statistical MethodsMeat and Animal Product Quality