Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation
Kobika Chelladhurai, Santhoshani Warakaulle, Sifatun Nesa Ali, Mark S. Turner, Mutamed Ayyash, Afaf Kamal‐Eldin
Topics & Concepts
Lactobacillus helveticusStreptococcus thermophilusLactobacillusLactoseCamel milkFood scienceLactic acidFermentationLactobacillus delbrueckii subsp. bulgaricusProteolysisLactobacillaceaeFermented milk productsFermentation starterTitratable acidChemistryBiologyBacteriaMicrobiologyBiochemistryEnzymeGeneticsAnimal Diversity and Health StudiesProbiotics and Fermented FoodsProteins in Food Systems