Effects of the incorporation of hydrogen and nitrogen into milk on the reducing and acidification capacities of yoghurt bacteria

HIGHLIGHTS

• who: Meneku015fe Bulut and colleagues from the Department of Food Engineering, Faculty of Engineering, Igdir University, Igdir, Turkey have published the research: Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria, in the Journal: Journal of Food Processing and Preservation of 29/03/2023
• what: The authors aimed to explore the effect of the incorporation of H2 and N2 into milk on the behavior of yoghurt bacteria by studying their acidification and reducing capacities in single and mixed cultures. In the latter study, the calculation . . .
  

   

  

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