Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was perfo...

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Hauptverfasser:	Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, Rajka Božanić
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	University of Zagreb Faculty of Food Technology and Biotechnology 2019-01-01
Schriftenreihe:	Food Technology and Biotechnology
Schlagworte:	cow's milk soy beverage probiotics Lactobacillus acidophilus fermentation
Online-Zugang:	https://hrcak.srce.hr/file/339472
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