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Olson, D.W. and Aryana, K.J. (2008) An Excessively High Lactobacillus acidophilus Inoculation Level in Yogurt Lowers Product Quality during Storage. LWT—Food Science and Technology, 41, 911-918.
https://doi.org/10.1016/j.lwt.2007.05.017

has been cited by the following article:

• TITLE: Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life

  AUTHORS: Mohammed Alhejaili, Douglas Olson, Kayanush Aryana

  KEYWORDS: Antimicrobial, Fermented, Myrrh

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.10, October 30, 2019

  ABSTRACT: Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. The objective was to determine the effect of myrrh on the color (L*, a*, b*, C*, h*) and viscosity of yogurt over refrigerated storage. Myrrh dispersion was prepared and incorporated at a 1% v/v level into yogurt. A control with no myrrh was also prepared. Three replications were conducted. At a usage level of 1% v/v, myrrh influenced the color attributes L*, a* and h* but did not influence the viscosity of the plain yogurts.