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Zisu, B. and Shah, N.P. (2004) Textural and Functional Changes in Low Fat Mozzarella Cheeses in Relation to Proteolysis and Microstructure as Influenced by the Use of Fat Replacers, Pre-Acidifi Cation and EPS Starter. International Dairy Journal, 15, 957-972.
https://doi.org/10.1016/j.idairyj.2004.09.014

has been cited by the following article:

• TITLE: Some Properties of Bio-Yogurt Enriched with Cellulose Fiber

  AUTHORS: Mutlu B. Güler-Akın, Busra Goncu, M. Serdar Akın

  KEYWORDS: Bio-Yogurt, Cellulose Fiber, Prebiotic Effect, Yogurt Quality

  JOURNAL NAME: Advances in Microbiology, Vol.8 No.1, January 31, 2018

  ABSTRACT: In this study, bio-yogurts, which contain L. acidophilus and Bifidobacterium animalis subsp. lactis, were produced with cellulose fiber (CF) addition at a various level (0%, 0.5%, 1% and 2%) and stored at 4°C ± 1°C for 20 days. Bio-yogurts were analysed 1, 10 and 20 days after production. The storage period significantly influenced overall properties of the samples. Addition of CF has positively affected the physical and textural properties of yoghurt, such as serum separation, water holding capacity, viscosity, firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness (p