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