Effect of Sundae-Style Yogurt Fermentation on the Aspartame Stability in Fruit Preparation

We assessed the stability of aspartame during fermentation of milk to manufacture yogurt with fruit on the bottom (sundae-style yogurt) using different direct-set cultures and incubation temperatures. Aspartame recovery based on original amount was determined using HPLC. Aspartame recovery was 95 or...

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Veröffentlicht in:	Journal of dairy science 1991-10, Vol.74 (10), p.3345-3347
Hauptverfasser:	Fellows, J.W., Chang, S.W., Keller, S.E.
Format:	Artikel
Sprache:	eng
Schlagworte:	ASPARTAME ASPARTAMO Biological and medical sciences FERMENTACION FERMENTATION Food industries fruit preparation Fundamental and applied biological sciences. Psychology Lactobacillus bulgaricus Milk and cheese industries. Ice creams PRODUCTOS DERIVADOS DE LAS FRUTAS PRODUIT A BASE DE FRUIT Streptococcus thermophilus YAOURT YOGUR yogurt
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