Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria

INTRODUCTION: Goat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable “goaty” flavor. METHODS: In this study, goat yogurt was fermented with four probiotics, respectively, including Lactobacillus acidophilus (GYA), Bifidoba...

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Detalles Bibliográficos
Autores principales: Yang, Yaling, Zhang, Ruyue, Zhang, Fuxin, Wang, Bini, Liu, Yufang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868595/
https://www.ncbi.nlm.nih.gov/pubmed/36698458
http://dx.doi.org/10.3389/fnut.2022.1093654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868595/
https://www.ncbi.nlm.nih.gov/pubmed/36698458
http://dx.doi.org/10.3389/fnut.2022.1093654

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