Effect of inulin on the growth and survival of Bifidobacterium longum BB536 in fermented goat’s and cow’s milk
Fermented dairy products were made from standardized goat and cow milk (2.9 % milk fat) with addition of 3 % skimmed milk powder (control samples), or with addition of 2 % inulin and 1 % skimmed milk powder (experimental samples). Fermentation of samples was carried out at 40 °C by thermophilic yogh...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2009-09-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=63546 |