Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat...

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Detalhes bibliográficos

Principais autores:	Sepideh Sadighbathi, Per E. J. Saris, Saber Amiri, Amin Yousefvand
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Frontiers Media S.A. 2023-09-01
coleção:	Frontiers in Microbiology
Assuntos:	postbiotics yoghurt starters cheese whey skim milk syneresis
Acesso em linha:	https://www.frontiersin.org/articles/10.3389/fmicb.2023.1276268/full
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