Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4

The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was cho...

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Detalles Bibliográficos
Autores principales: Moreno-Montoro, Miriam, Navarro-Alarcón, Miguel, Bergillos-Meca, Triana, Giménez-Martínez, Rafael, Sánchez-Hernández, Silvia, Olalla-Herrera, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986512/
https://www.ncbi.nlm.nih.gov/pubmed/29772827
http://dx.doi.org/10.3390/nu10050633

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986512/
https://www.ncbi.nlm.nih.gov/pubmed/29772827
http://dx.doi.org/10.3390/nu10050633

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