Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk

The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 star...

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Detalles Bibliográficos
Autores principales: Saljooghi, Saideh, Mansouri-Najand, Ladan, Ebrahimnejad, Hadi, Doostan, Farideh, Askari, Nasrin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Urmia University 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5756251/
https://www.ncbi.nlm.nih.gov/pubmed/29326790

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5756251/
https://www.ncbi.nlm.nih.gov/pubmed/29326790

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