[1] حبیبی نجفی م.ب، مظاهری تهرانی، رضوی ع.(1377). دانش وتکنولوژی ماست. مشهد:انتشارات جهاد دانشگاهی مشهد.216.
[2]Wysong R L.,2001. Beneficial lactobacilli in food and feed. Journal of Protection, 4: 487–51.
[3] Varga L, Szigeti J, Kovacs R, Foldes T, Buti S .2002. Influence of a a spirulina platensis biomass on the microflora of fermented ABT milks during storage.Journal dairy,3:270-278
[4] محسنی آهنگر،م.1389.بررسی اثر پری بیوتیکهای بر زندهمانی پروبیوتیکها و ویژگیهای حسی شیر. پایان نامه کارشناسی ارشد، دانشگاه آزاد اسلامی واحد سبزوار.85.
[5] مرتضویان ا.م،سهراب وندی س.(1385)، پروبیوتیکها و فراوردههای غذایی پروبیوتیک.تهران: انتشارات اتا.483.
[6] مرتضوی ع،قدسی روحانی م، جوینده ح.(1380)،تکنولوژی شیر و فراوردههای لبنی.مشهد:انتشارات دانشگاه فردوسی مشهد.411.
[7]Thompson,A.,Boland,M.,Harjinder,S.,2009.Milk proteins.Food science and Technolog,533.
[8] Mortazavian,A.M.,Ehrani,M.R.,Mousavi,S.M.,Reinheimer,J.A.,Emamjomeh,Z.,Sohrabvandi, S.,Rezaei,K.2006 .Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic microorganisms in freshly made yogurt. International Journal of Dairy Technology,59:8-11.
[9] Donkor, O.N., Henriksson, A. Vasiljevic, T., and shah, N.P .2006 .Effact of acidification on the activity of probiotic in yogurt during cold storage. International Dairy Journal , 16: 1181-1189.
[10] Martin, F., Cachon, R., Pernin, K., De Coninck, J., Gevais, P., Guichard, E., 2003. Effect of lactic bacteria in nonfat yogurt. Journal of Dairy Science, 94:614–622.
[11]
Takahashi N.,
Xiao J.Z.,
Miyaji K.,
Yaeshiima T.,
Hiramatsu A.,
Iwatsuki K.,
Kokubo S.,
Hosono A.,2004. Selection of acid tolerant bifidobacteria and evidence for acid tolerance response in Bifidobacterium longum.Pub med ,71:340-345.
[12] Burns, P. Patrignani, F. Serrazanetti, D. Vinderola, G. C. Reinheimer, J. A.,2008. Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk.Journal of Dairy Science,91:500–512.
[13] Serra M., Antonio J. Trujillo, Buenventura Guamis, Victoria Ferragut.2009. Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk. International Dairy Journal,19:100–106.
[14] Capra, Marı´a Luja´n, Francesca Patrignani, Andrea del Luja´n Quiberoni , Jorge Alberto Reinheimer, Rosalba Lanciotti, Maria Elisabetta Guerzoni.2009. Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages, International Dairy Journal,19: 336–341.
[15] Shah, N.P. 2000. Symposium: prodiotic bacteria : selective enumeration and surrival in dairy foods. Journal of Dairy Science, 83:894-907.
[16] Tejada-Simon, M.V.,Peestka, J.J.,1999.Effects of Lactobacilli , Streptococci, and Bifido bacteria Ingestion on Cytokine and Nitric Oxide Production.Journal of Food Protection , 62:14-35.
[17] Sarrela. M. Mogensen. G. Fonden. R. Matto. J. and Mattila-Sandholm. T.,2000. probiotic bacteria in functional food .Journal of Biotechnology,84: 197-205.
[18] Tamime, A.Y. and Robinson, R.K .,1999. Yoghurt Science and Teehnology. CRC Press. Boca Raton.457.
[19] Dave,R.I.,Shah,M.L.,1998. Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt. Journal of Dairy Science , 81:2804-2816.
