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Flavour production in ewe's milk and ewe's milk yoghurt, by single strains and combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, isolated from traditional Greek yoghurt
Production de composés d'arôme dans le lait de brebis et dans le yaourt au lait de brebis par des cultures pures ou mixtes de Streptococcus thermophilus et Lactobacillus delbrueckii subsp bulgaricus isolées de yaourt grec traditionnel

A.I.K. Georgala, E. Tsakalidou, I. Kandarakis and G. Kalantzopoulos

Lait, 75 3 (1995) 271-283

Accepted: 15 March 1995

DOI: https://doi.org/10.1051/lait:1995319

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