Effect of starter culture and lipase type in probiotic yogurt and sour milk with the addition of hydrolyzed walnut oil on free fatty acid, fatty acid, and conjugated linoleic acid content during fermentation and storage
ABSTRACT: The aim of this work was to determine how the addition of hydrolyzed walnut oil, types of lipases (from Candida rugosa and porcine pancreas), and storage time affect the composition, acidity, microbiota, free fatty acid, and fatty acid content of sour milk and yogurt plus the monocultures...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225003984 |
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