Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the vi...

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Detalles Bibliográficos
Autores principales: Dimitrellou, Dimitra, Salamoura, Chrysoula, Kontogianni, Artemis, Katsipi, Despoina, Kandylis, Panagiotis, Zakynthinos, George, Varzakas, Theodoros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780941/
https://www.ncbi.nlm.nih.gov/pubmed/31438455
http://dx.doi.org/10.3390/microorganisms7090274

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780941/
https://www.ncbi.nlm.nih.gov/pubmed/31438455
http://dx.doi.org/10.3390/microorganisms7090274

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