Études biotechniques sur la fabrication de yoghourt doux et aromatique. Communication I. Aperçu critique sur les principes généraux et leur application.

Abstract - It is reported in a critical review about biotechnological principles on the manufacturing of a mild and aromatic yoghurt and problems concerning this question.
The most important factors which influence the consistency, the viscosity, the separation of whey, the acid production and the flavour production are summarized through an extensive literature, and new technologies points of view have been worked out