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Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

机译：高压均质化，非乳牛奶固体和乳脂对益生菌发酵乳房生产技术性能的影响

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F. Patrignani; L. Iucci; R. Lanciotti; M. Vallicelli; J. Maina Mathara; W.H. Holzapfel; M.E. Guerzoni;
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年度 2007
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1. Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks [J] . F. Patrignani, L. lucci, R. Lanciotti, Journal of dairy science . 2007,第10期

机译：高压均质化，脱脂乳固体和乳脂对功能菌株生产益生菌发酵乳的技术性能的影响
2. Suitability Of High Pressure-homogenized Milk For The Production Of Probiotic Fermented Milk Containing Lactobacillus Paracasei And Lactobacillus Acidophilus [J] . Francesca Patrignani, Patricia Burns, Diana Serrazanetti, Journal of dairy research . 2009,第1期

机译：高压均质乳在生产副干酪乳杆菌和嗜酸乳杆菌的益生菌发酵乳中的适用性
3. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [J] . Oliveira Ricardo PS, Florence Ana CR, Silva Roberta C International Journal of Food Microbiology . 2009,第3期

机译：不同益生元对脱脂共生发酵乳发酵动力学，益生菌存活率和脂肪酸谱的影响
4. Growth and Survival of Mixed Probiotics in Nonfat Fermented Milk: the Effect of Inulin [C] . Ricardo Pinheiro De Souza Oliveira, Patrizia Perego, Maricê Nogueira De Oliveira, 10th international conference on chemical and process engineering . 2011

机译：脱脂发酵乳中混合益生菌的生长和存活：菊粉的影响
5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

机译：用扁豆粉和豌豆粉补充饮料，酸奶和益生菌发酵乳，并研究其生产后和储存期间的微生物，物理和感官特性。
6. Safety probiotic properties antimicrobial activity and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses [O] . Hassan Barzegar, Behrooz Alizadeh Behbahani, Fereshteh Falah 2021

机译：从伊朗原料奶奶酪中分离的乳杆菌菌株的安全性益生菌性质抗微生物活性和技术性能
7. A comparison of large quantity plain cakes made with liquid homogenized milk, instant nonfat dry milk, and instant nonfat dry milk with additional fat [O] . Hurley Elizabeth Anne. 1958

机译：用液体均质牛奶，速溶脱脂奶粉和含脂肪的速溶脱脂奶粉制成的大量普通蛋糕的比较

Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

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