Acceptability of yoghurt and probiotic yoghurt from goat’s milk

Acceptability of yoghurt and probiotic yoghurt from goat’s milk

From goat’s milk with 2% of inoculum of yoghurt culture DVS-YC 180(Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), and mixed ABT 4 culture (Lactobacillus acidophilus,Streptococcus thermophilus and Bifidobacterium spp) firm fermentedbeverages were produced. The influence o...

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Bibliographic Details
Main Authors: Rajka Božanić, Ljubica Tratnik, Mirjana Parat
Format: Article
Language:English
Published: Croatian Dairy Union 2001-10-01
Series:Mljekarstvo
Subjects:
goat’s milk
yoghurt
probiotic yoghurt
acceptability
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3537
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