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The Effect of Prebiotic (Inulin) Addition and Storage Time on the Fatty Acid Profile, Mineral Content, and Sensory Properties of Probiotic Fermented Drinks Produced from Cow’s Milk with Different Fat Contents

This study evaluated the effect of inulin addition and storage time on the chemical composition, fatty acid profile, mineral content, volatile compounds, and sensory properties of fermented milk drinks produced from cow’s milk with different fat contents (2% and 4%) using the probiotic strain <i>Bif...

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Principais autores: Beata Paszczyk, Marika Bielecka, Jarosław Kowalik
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-05-01
Serier:Applied Sciences
Fag:
fermented milk drinks (FMD)
<i>Bifidobacterium animalis</i> subsp. <i>lactis</i> BB-12
inulin
fatty acids
CLA
minerals
Online adgang:https://www.mdpi.com/2076-3417/16/10/4838
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