Fermentation and storage of probiotic yoghurt from goat’s milk
Cow’s and goat’s milk supplemented with inulin were fermented withABT4 culture. The population growth of Streptococcus thermophilus,Lactobacillus acidophilus and Bifidobacterium ssp. in plain and inulinsupplemented goat’s milk during fermentation was evaluated. The survival of strains during 28 d of...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2002-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=14627 |
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